Pomegranate Molasses-Glazed Chicken And Carrots

• 1/4 cup pomegranate molasses*
• 1 garlic clove, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon pepper, divided
• 1 1/2 pounds boned, skinned chicken thighs
• 2 tablespoons extra-virgin olive oil
• 1 pound thin carrots, peeled and cut into 4-in. lengths
• 1/4 cup finely chopped flat-leaf parsley

1. Preheat oven to 425u0b0. Whisk together pomegranate molasses, garlic, lemon juice, cumin, and 1/4 tsp. each salt and pepper.
2. Pat chicken thighs dry with paper towels and season all over with remaining 1/4 tsp. each salt and pepper.
3. Heat a dutch oven over medium-high heat and add oil. When hot but not smoking, add chicken and cook, turning once, until golden brown on both sides, about 5 minutes total. Using a slotted spoon, transfer to a plate.
4. Add carrots to dutch oven and cook 5 minutes, turning occasionally. Arrange chicken in a single layer on top of carrots and drizzle with molasses mixture.
5. Transfer to oven and cook until chicken juices run clear and molasses mixture has reduced a bit, about 15 minutes. Top with parsley to serve.
6. *Find at well-stocked grocery stores and online.

pomegranate molasses, garlic, lemon juice, ground cumin, kosher salt, pepper, chicken, extravirgin olive oil, thin carrots, flatleaf parsley

Taken from www.myrecipes.com/recipe/pomegranate-molasses-glazed-chicken-carrots (may not work)