Piri-Piri Chicken

• Olive oil spray
• 1 cup precooked parboiled brown rice (often sold as Boil-in-Bag rice servings)
• 1 cup broth (chicken or vegetable) or water
• 1/2 to 3/4 pound chicken breasts or thighs
• Sea salt
• 1/2 cup ketchup
• 2 tablespoons honey
• 2 tablespoons pomegranate molasses
• 1 tablespoon fresh lemon juice
• 2 garlic cloves, chopped
• 1/4 teaspoon cayenne
• 10 to 15 Brussels sprouts (6 to 8 ounces), trimmed with an X in the stem end
• 1 1/2 cups halved baby carrots
• 1 cup sliced oyster mushrooms
• 1 pomegranate, seeded

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with olive oil.
3. Pour the rice into the pot and add the liquid.
4. Stir to coat the grains and smooth the rice into an even layer.
5. Put the chicken pieces on top of the rice.
6. Lightly season with salt.
7. In a small bowl, mix the ketchup, honey, molasses, lemon juice, garlic, and cayenne.
8. Drizzle half the mixture over the chicken.
9. Add a layer of Brussels sprouts and carrots.
10. Pour the rest of the ketchup mixture over all.
11. Top with the mushrooms and pomegranate seeds.
12. Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
13. Serve immediately.
14. Calories: 553
15. Protein: 35g
16. Carbohydrates: 95g
17. Fat: 5g
18. Cholesterol: 75mg
19. Sodium: 660mg
20. Fiber: 5g

olive oil spray, brown rice, broth, chicken breasts, salt, ketchup, honey, pomegranate molasses, lemon juice, garlic, cayenne, brussels, carrots, oyster mushrooms, pomegranate

Taken from www.epicurious.com/recipes/food/views/piri-piri-chicken-378833 (may not work)