Pomegranate Chicken & Rice

• Chicken breast(600 g)
• Basmati Rice(300 g)
• Onion(1)
• Garlic(3 cloves)
• Flat Leaf Parsley(15 g)
• Pomegranate Seeds(120 g)
• Olive oil(2 tbsp)
• Butter(20 g)
• Pomegranate molasses(2 tbsp)
• Lemon(1)
• Chicken Broth(600 ml)
• Cumin(1 tsp)
• Cinnamon(½ tsp)
• Turmeric(½ tsp)
• Salt(1½ tsp)
• Black pepper(¾ tsp)
• Flaked Almonds(40 g)optional

Method

1. 1

   Slice the {Chicken breast} into bite-size pieces. Finely chop the {Onion}, mince the {Garlic}, roughly chop the {Fresh parsley}, and cut the {Lemon} in half.

   ~12 min

2. 2

   Heat {Olive oil} in a large deep skillet or sauté pan over medium-high heat. Add the {Chicken breast}, season with half the {Salt} and half the {Black pepper}, and cook until lightly golden and just cooked through. Transfer to a plate.

   ~7 min

3. 3

   Lower to medium heat and add the {Butter} and {Onion}. Cook until softened, then stir in the {Garlic}, {Cumin}, {Cinnamon}, and {Turmeric} for 1 minute until fragrant. Add the {Basmati Rice} and stir so the grains are glossy.

   ~5 min

4. 4

   Pour in the {Chicken Stock}, add the remaining {Salt} and remaining {Black pepper}, and squeeze in juice from half the {Lemon}. Bring to a boil, cover, and simmer until the rice is tender and the liquid is absorbed.

   ~15 min

5. 5

   Return the chicken to the pan with the {Pomegranate molasses}, most of the {Pomegranate Seeds}, most of the {Fresh parsley}, and the {Flaked Almonds}. Gently toss until the chicken is glazed and the rice is evenly mixed. Rest for 1 minute off the heat.

   ~1 min

6. 6

   Serve the rice in bowls and top with the remaining {Pomegranate Seeds}, remaining {Fresh parsley}, and lemon wedges from the other half of the {Lemon}.

   ~0 min