Best 6 Pomegranate Molasses Glazed Chicken Carrots Recipes

POMEGRANATE MOLASSES-GLAZED CHICKEN AND CARROTS

Steps:

• Preheat oven to 425°. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.
• Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.
• Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
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POMEGRANATE MOLASSES GLAZED CHICKEN & CARROTS

Steps:

• 1. Preheat oven to 425 degrees. Whisk together the pomegranate molasses, garlic, lemon juice, cumin and 1/4 tsp. salt and pepper.
• 2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 ts. each salt and pepper.
• 3. Heat a dutch oven over medium-high heat and add oil. When hot, but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
• 4. Add carrots to dutch oven and cook 5 minutes turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
• 5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.

BRAISED CHICKEN WITH POMEGRANATE MOLASSES

Steps:

• Preheat the oven to 350 degrees F.
• Coat a large saute pan with olive oil. Toss in 2 of the garlic cloves and a pinch of crushed red pepper. Bring the pan to medium-high heat. When the garlic is golden and very aromatic, remove it and discard--it has fulfilled its garlic destiny.
• Season the chicken thighs with salt and place them skin side down in the pan. Don't crowd the pan or the thighs will steam instead of brown--you may have to work in batches here, no worries. Brown the chicken thighs really well on both sides, 10 to 12 minutes total.
• Transfer the chicken to a rimmed baking sheet and roast for 10 to 12 minutes or until cooked through.
• Ditch the oil from the pan and add 2 garlic cloves, 1/2 cup of the pomegranate molasses along with 1/2 cup of the chicken stock, scraping the mixture from the bottom of the pan. Add the thyme. Bring the mixture to a boil and let it evaporate by half--it should be slightly thick and syrupy. Season with salt.
• Return the chicken to the pan, along with the juices from the sheet pan, scraping up any bits. Reduce the heat to medium, and cook in the sauce for 3 to 5 minutes on each side, or until the sauce thickens and it clings to the chicken in a yummy embrace.
• While the chicken roasts, add the remaining molasses, stock, and garlic to the pan along with the thyme bundle and a pinch of crushed red pepper. Taste and season with salt if needed. Bring to a boil and reduce to a simmer (BTB, RTS). Cook until the liquid is thick and syrupy. Discard the garlic cloves and thyme bundle.
• Remove the chicken from the oven, transfer to a serving dish, drizzle with the sauce, and sprinkle with the pomegranate seeds and chives before serving.

POMEGRANATE-MARINATED CHICKEN

Steps:

• To marinate chicken: Stir together pomegranate molasses, olive oil, lemon zest, salt and pepper.
• Remove skin and trim bones from the side of each breast.
• Place chicken in a glass baking dish.
• Pour marinade over chicken, cover and refrigerate overnight, turning once.
• To prepare pomegranate dressing: Combine garlic, salt, pepper, lemon juice, honey and pomegranate molasses in a bowl, whisking well.
• Whisk in olive oil slowly, blending well.
• Stir in mint.
• Cover and refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Heat a 10-to-12-inch nonstick skillet over medium-high heat.
• Remove the chicken from the marinade.
• When the pan is hot, place chicken skin-side down and brown well.
• Transfer to a rack set in a roasting pan.
• Spoon a little marinade over the top and roast about 35 to 40 minutes, or until chicken tests done in the thickest part.
• (Discard unused marinade.) Transfer chicken to plates and Drizzle with pomegranate dressing and serve.

POMEGRANATE-GLAZED CARROTS

Steps:

• In a skillet, melt the butter over medium heat. Add the carrots and saute until they are bright orange, 2 minutes.
• Pour in the orange and pomegranate juices. Season to taste with salt and pepper. Simmer, stirring occasionally, until the carrots are tender-crisp and glazed, 12 minutes.

POMEGRANATE MOLASSES GLAZED ROASTED CARROTS

Steps:

• Heat oven to 425 degrees. Line a rimmed baking sheet with foil or parchment paper.
• In a large bowl, combine the carrots, olive oil, salt, black pepper and Aleppo flakes. Toss well to coat.
• Spread carrots in a single layer on the prepared baking sheet.
• Roast 15 to 20 minutes or until carrots are almost tender.
• Drizzle with pomegranate molasses, stir well and roast 5 minutes more.