One Pan Chicken with Pomegranate and Lentils


One Pan Chicken with Pomegranate and Lentils

One Pan Chicken with Pomegranate and Lentils. This one pan chicken dish, full of delicious flavours, is the perfect mid-week meal.  

Serves 4-6


2 tsp ground cinnamon

½ tsp ground turmeric

2 tsp ground cumin

2 tsp ground coriander

2 tsp sea salt flakes

8 (1.7kg) chicken thigh cutlets, skin on

2 tbsp olive oil

1 onion, sliced

3 garlic cloves, sliced

¾ cup chicken stock

½ cup pomegranate molasses

¼ cup honey

1 tbsp balsamic vinegar

10 medjool dates, pitted

1 x 400g tin brown lentils, drained, rinsed

250g cherry tomatoes, quartered

½ cup chopped flat-leaf parsley leaves, plus extra sprigs, to garnish

Pomegranate arils, to garnish


Combine spices and salt in a small bowl. Sprinkle over chicken cutlets and massage to coat.

In a large heavy-based saucepan, heat oil over a medium heat. Brown chicken pieces for 3-4 minutes or until golden brown. Remove chicken and set aside. To pan add onion and garlic. Cook for 3-4 minutes or until softened and beginning to brown. Pour in stock, pomegranate molasses, honey and balsamic. Stir to combine.

Return chicken to pan, add 1/2 of the dates, cover lightly with foil (or lid not totally covering) and cook over a low heat, simmering for 20-25 minutes. Remove lid, toss through remaining dates, and cook for a further 15 minutes or until chicken is cooked through.

Add lentils, cherry tomatoes and parsley, and cook for 5 minutes or until heated through. Transfer to a serving dish. To serve, garnish with pomegranate arils and extra parsley sprigs.


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