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