Roasted Chicken with Pomegranate-Rosemary Glaze, Rustic Cauliflower Cream and Tender Barley

Name: Roasted Chicken with Pomegranate-Rosemary Glaze, Rustic Cauliflower Cream and Tender Barley
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: piece bone-in, skin-on chicken thighs; 1 1/2 tsp salt; 1 tsp black pepper; 3 tbsp olive oil; 4 cloves garlic; 2 tbsp fresh rosemary; 3 tbsp pomegranate molasses; 2 tbsp honey; 2 tsp Dijon mustard; 1 cup pearl barley; 3 cups water or chicken stock; 1.3 lb cauliflower; 1/2 cup plain Greek yogurt; 1 1/2 tbsp butter; 1 medium yellow onion; 1/4 cup fresh parsley; 1/2 cup pomegranate seeds; 1 tsp lemon zest

An original roasted chicken recipe featuring golden chicken thighs brushed with a glossy pomegranate, honey, and rosemary glaze. It is served over a rustic cauliflower-yogurt cream with tender barley folded with sautéed onion and parsley for a comforting yet elegant dish.

25 minPrep

45 minCook

70 minTotal

4Servings

High Protein

Ingredients

Adjust servings

8 unit bone-in, skin-on chicken thighs (2.6 lb en total)
8 g salt (divided)
3 g black pepper (freshly ground)
45 ml olive oil (divided)
4 clove garlic (2 grated and 2 chopped)
8 g fresh rosemary (chopped, divided)
45 ml pomegranate molasses
30 ml honey
10 g Dijon mustard
180 g pearl barley
720 ml water or chicken stock (for cocer the cebada)
600 g cauliflower (en floretes)
120 g plain Greek yogurt
20 g butter
150 g yellow onion (chopped fina)
15 g fresh parsley (chopped)
80 g pomegranate seeds (for terminar)
2 g lemon zest

Nutrition facts

per serving

648 kcal

Calories

40 g

Protein

37 g

Carbs

36 g

Fat

6 g

Fiber

31 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyMustard

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Pat the chicken thighs dry with paper towels and place them on a baking tray or ovenproof skillet.
2
2. Season the chicken with 5 g of salt, black pepper, and 15 ml olive oil. Add 2 grated garlic cloves and 1 tablespoon chopped rosemary, rubbing everything well over the chicken.
3
3. In a small bowl, mix the pomegranate molasses, honey, Dijon mustard, 1 tablespoon chopped rosemary, and 1 tablespoon olive oil. Set this glaze aside.
4
4. Roast the chicken for 20 minutes at 220 °C / 425 °F.
5
5. Meanwhile, rinse the pearl barley. Place it in a saucepan with 720 ml water or chicken stock and 1 g salt. Bring to a boil, reduce the heat, and simmer for 25 to 30 minutes until tender. Drain if needed.
6
6. Place the cauliflower in a pot with enough water to cover it and a pinch of salt. Cook for 10 to 12 minutes until very tender. Drain well.
7
7. Blend the hot cauliflower with the Greek yogurt, butter, 1 chopped garlic clove, 15 ml olive oil, and lemon zest until you get a rustic cream, not completely smooth. Adjust with 1 g salt if needed.
8
8. In a skillet, heat 15 ml olive oil over medium heat. Sauté the yellow onion with the remaining chopped garlic clove for 5 to 6 minutes until tender and lightly golden.
9
9. Add the cooked barley to the skillet with the onion, stir in the parsley, and mix well. Cook 2 minutes more and adjust salt.
10
10. Remove the chicken from the oven, brush generously with the pomegranate-rosemary glaze, and return it to the oven for 15 to 18 more minutes at 200 °C / 400 °F, until deeply golden and cooked through.
11
11. Let the chicken rest for 5 minutes. Serve a base of rustic cauliflower cream, spoon the tender barley alongside, and place the chicken thighs on top or beside it.
12
12. Scatter the pomegranate seeds over the dish and, if desired, spoon over the pan juices before serving.

Chef tips

For a shinier finish, reserve 1 tablespoon of the glaze and brush it over the chicken right after it comes out of the oven. Drain the cauliflower very well so the cream stays thick and flavorful.

Substitutions

You can substitute the barley with brown rice if you want to avoid gluten. Greek yogurt can be replaced with an unsweetened plant-based alternative, though the texture will be less creamy. If you do not have pomegranate molasses, use a reduced pomegranate juice with a few drops of lemon.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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