Pomegranate Glazed Chicken with Fig and Walnut Rice Pilaf

Instructions

1. 1

   Cut chicken thighs into bite-sized pieces. Season with salt and pepper.

   ~5 min
2. 2

   In a small bowl, whisk together pomegranate molasses, lemon juice, honey, and minced garlic to make the glaze.

   ~2 min
3. 3

   Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and sear for 3-4 minutes per side until golden brown. Remove chicken from skillet and set aside.

   ~10 min
4. 4

   Add the remaining 2 tablespoons of olive oil to the same skillet. Add the rice and stir for 1 minute to toast lightly.

   ~1 min
5. 5

   Pour in the water, add chopped figs, walnuts, cinnamon, and allspice. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until rice is cooked and liquid is absorbed.

   ~20 min
6. 6

   While the rice is cooking, return the seared chicken to the skillet. Pour the pomegranate glaze over the chicken. Stir to coat evenly.

   ~2 min
7. 7

   Simmer gently for 5-7 minutes, allowing the glaze to thicken and coat the chicken. The chicken should be fully cooked through.

   ~7 min
8. 8

   Fluff the rice pilaf with a fork. Spoon the rice pilaf onto serving plates. Top with the glazed chicken pieces.

   ~3 min
9. 9

   Garnish with fresh chopped parsley before serving.

   ~1 min