Roasted Pomegranate Chicken
Serves 2 / A supremely comforting and satisfying meal. Look for pomegranate molasses, rich in niacin, vitamin C, and potassium, at Middle Eastern stores and specialty markets.
2 chicken breasts, bone-in
3 carrots, peeled and cut into 1/2-inch strips
4 shallots, peeled and halved lengthwise
4 cloves garlic, peeled
1/2 cup chicken broth, divided
1 teaspoon dried rosemary, or 1 tablespoon fresh
1/4 teaspoon salt
1/4 cup pomegranate molasses
1-1/2 teaspoons cornstarch
1 tablespoon water or stock
Juice of 1/2 lemon
1 cup cooked brown rice
1/4 cup coarsely chopped walnuts, toasted, for garnish
1/2 cup pomegranate seeds, for garnish
1. Preheat oven to 450º. Rinse chicken breasts and pat dry.
2. Scatter carrots, shallots, and garlic in a small metal roasting pan or oven-safe saucepan big enough to hold breasts without overlapping. Lay chicken breasts over vegetables. Pour 1/4 cup broth over chicken and sprinkle with rosemary and salt. Place pan in oven and roast for 40 minutes. When chicken and vegetables are cooked, remove from pan and cover with foil.
3. Return pan to stove over medium-high heat. Add remaining 1/4 cup chicken broth and pomegranate molasses. Scrape with a wooden spoon to release any browned bits. Dissolve cornstarch in 1 tablespoon water or stock and add to pan along with lemon juice. Stir until mixture is thick and bubbling.
4. Divide brown rice among serving plates and top with chicken breast and vegetables. Pour sauce over chicken. Garnish with walnuts and pomegranate seeds.