Turkish Roasted Chicken Thighs with Pomegranate-Walnut Reduction & Herbed Freekeh

Name: Turkish Roasted Chicken Thighs with Pomegranate-Walnut Reduction & Herbed Freekeh
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: 8 pieces Bone-in, skin-on chicken thighs; 5 tbsp Extra virgin olive oil; 1 cup Pomegranate juice; 2 tbsp Pomegranate molasses; 1/2 cup Walnuts; 5 cloves Garlic cloves; 3 tbsp Fresh thyme; 2 tbsp Fresh oregano; 1.5 tsp Sumac; 1.5 tsp Sea salt; 1 tsp Black pepper; 1.5 cups Freekeh; 3 cups Vegetable broth; 1 lb Brussels sprouts; 1/4 cup Pomegranate arils; 2 tbsp Fresh mint

Prep 20 min · Cook 35 min · Serves 4 · medium

Mediterranean Diet

Succulent roasted chicken thighs glazed with a tart pomegranate-walnut sauce, served alongside nutty roasted freekeh and charred Brussels sprouts with sumac. A sophisticated Turkish-inspired dinner with bright, complex flavors.

Ingredients

8 pieces Bone-in, skin-on chicken thighs
5 tbsp Extra virgin olive oil
1 cup Pomegranate juice
Two cups of something delicious
A generous pinch of patience
The secret ingredient
A splash of good olive oil
Fresh herbs, chopped

Instructions

1
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
2
Preheat something, chop something else, and bring it all together the way only this recipe knows how.
3
Preheat something, chop something else, and bring it all together the way only this recipe knows how.

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