Baked Chicken with Pomegranate Molasses Glaze, Roasted Fennel, and Creamy Parsley Rice

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. In a bowl, mix the pomegranate molasses, 1 tablespoon olive oil, garlic, cumin, sweet paprika, cinnamon, 3/4 teaspoon salt, and 1/4 teaspoon black pepper.

2. 2

   Add the chicken thighs to the bowl and coat them well with the glaze. Let them rest for 10 minutes while you prepare the tray.

3. 3

   Place the fennel and red onion on a large baking tray or baking dish. Toss them with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   Arrange the chicken over the vegetables in a single layer. Bake for 25 to 30 minutes at 220°C / 425°F, until the chicken is fully cooked and the vegetables are tender with browned edges.

5. 5

   Meanwhile, heat the remaining tablespoon of olive oil in a medium saucepan over medium heat. Add the rice and stir for 1 minute to lightly toast it.

6. 6

   Pour in the hot chicken broth and add the remaining 1/4 teaspoon salt. Bring to a boil, reduce to very low heat, cover, and cook for 15 minutes, until the rice is tender and the liquid is absorbed.

7. 7

   Remove the rice from the heat and let it rest, covered, for 5 minutes. Stir in the Greek yogurt, parsley, lemon zest, and lemon juice until creamy and evenly combined.

8. 8

   Remove the tray from the oven. If desired, broil the chicken for 2 minutes at 245°C / 475°F to intensify the glaze, watching closely.

9. 9

   Serve a base of creamy parsley rice, top with the glazed chicken, and add the roasted fennel and red onion. Spoon the pan juices over everything before serving.