Pomegranate-Sumac Glazed Chicken with Pistachio Cauliflower Couscous and Cumin-Roasted Carrots

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. On a sheet pan, toss the carrots with 1 tablespoon olive oil, ground cumin, a pinch of salt, and some black pepper. Spread them in a single layer.

2. 2

   Roast the carrots for 22 to 25 minutes at 220°C / 425°F, turning halfway through, until tender with caramelized edges.

3. 3

   Meanwhile, pat the chicken thighs dry and season them with sweet paprika, half of the sumac, 3/4 teaspoon salt, and black pepper.

4. 4

   Heat a large oven-safe skillet or a regular skillet over medium-high heat with 1 tablespoon olive oil. Sear the chicken for 4 to 5 minutes per side until well browned. If your skillet is oven-safe, transfer it directly to the oven; otherwise move the chicken to a baking dish.

5. 5

   Bake the chicken at 220°C / 425°F for 8 to 10 minutes, or until cooked through.

6. 6

   In a small bowl, mix the pomegranate molasses, minced garlic, lemon juice, the remaining sumac, 1 tablespoon olive oil, and the chicken broth or water.

7. 7

   Remove the chicken from the oven and return the skillet to medium heat. Add the pomegranate mixture and cook for 2 to 3 minutes, spooning the sauce over the chicken, until the glaze thickens and coats it with a glossy finish.

8. 8

   In another large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the shallot for 2 minutes until softened. Add the riced cauliflower and 1/2 teaspoon salt; cook for 4 to 5 minutes, stirring, until tender but still fluffy.

9. 9

   Turn off the heat and fold the pistachios, parsley, mint, and lemon zest into the cauliflower. Adjust with salt and black pepper to taste.

10. 10

    Serve a bed of pistachio cauliflower couscous, top with the glazed chicken, and add the roasted carrots alongside. Spoon over any remaining glaze from the pan to finish.