Warm bowl of pomegranate-thyme glazed chicken with golden almond rice, roasted carrots, and creamy tahini sauce

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. On a sheet pan, toss the carrots with 1 tablespoon olive oil, cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and half of the dried thyme. Spread in a single layer and roast for 22 to 25 minutes, turning halfway through, until tender and browned.

2. 2

   2. While the carrots roast, rinse the basmati rice under cold water. Heat a medium saucepan over medium heat and add the sliced almonds. Toast for 2 to 3 minutes, stirring often, until lightly golden. Remove half for garnish and leave the rest in the pan.

3. 3

   3. Add the rice, 1 tablespoon olive oil, and half of the garlic to the same pan. Cook for 1 minute, stirring. Add the water and 1/2 teaspoon salt, bring to a boil, reduce to low, cover, and cook for 15 minutes. Turn off the heat and let stand covered for 5 minutes; then fluff with a fork.

4. 4

   4. In a bowl, combine the chicken with 1 tablespoon olive oil, sweet paprika, the remaining dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

5. 5

   5. Heat a large skillet over medium-high heat with the remaining tablespoon of olive oil. Brown the chicken for 5 to 6 minutes, stirring occasionally, until cooked through and lightly colored at the edges.

6. 6

   6. Reduce the heat to medium. Add the pomegranate molasses, honey, and 1 tablespoon lemon juice to the chicken. Cook for 1 to 2 minutes, stirring, until the glaze coats the pieces and turns glossy.

7. 7

   7. In a small bowl, whisk together the tahini, plain yogurt, remaining garlic, the remaining tablespoon lemon juice, warm water, and a pinch of salt until smooth and pourable.

8. 8

   8. To serve, divide the almond rice among 4 bowls. Top with the glazed chicken, roasted carrots, and some tahini sauce. Finish with fresh parsley, the reserved toasted almonds, and the pomegranate seeds.