1/4 cup pomegranate molasses*
2 garlic cloves, minced
1 tablespoon lemon juice
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon Rain’s Choice ground Vanilla Bean Powder
Approximately 1/2 teaspoon each sea salt and freshly ground pepper, divided use
1–1/2 pounds boneless, skinless chicken thighs
2 tablespoons extra virgin olive oil
1 pound thin carrots cut in half or quarters
1/4 cup chopped parsley
Preheat oven to 425 degrees F. Whisk together pomegranate molasses, garlic, lemon juice, cumin, coriander, vanilla, and 1/4 teaspoon each salt and pepper.
Pat chicken thighs dry with paper towels and season all over with salt and pepper.
Heat a dutch oven or cast iron skillet 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. Transfer to a plate.
Add carrots to dutch oven or skillet and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
Place in oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Baste once or twice while cooking. Top with parsley to serve.
Many big markets now carry pomegranate molasses in the ethnic foods section. You can also buy it online. It’s very adaptable and can be used in salad dressings, on meats, vegetables and grains.
Feel free to substitute or add additional vegetables to this one pot meal. Sweet potatoes, regular potatoes and sweet onion chunks would be a delicious addition.
Liberally adapted from Sunset Magazine
Find it online: https://vanillaqueen.com/pomegranate-molasses-vanilla-chicken/