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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.

One Pan Chicken with Pomegranate and Lentils

 

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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