Moroccan-Spiced Pan-Seared Chicken with Pomegranate Glaze & Herbed Farro Pilaf

Name: Moroccan-Spiced Pan-Seared Chicken with Pomegranate Glaze & Herbed Farro Pilaf
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 fillets (6 oz each) chicken breast; 1 cup pomegranate juice; 2 tbsp pomegranate molasses; 1.5 tsp ground cumin; 1.5 tsp ground coriander; 1 tsp smoked paprika; 0.5 tsp ground ginger; 0.25 tsp ground cinnamon; 1 tsp sea salt; 0.5 tsp black pepper; 4 tbsp extra virgin olive oil; 1.5 cups farro; 3 cups vegetable broth; 0.5 cup dried apricots; 0.5 cup pistachios; 0.25 cup fresh cilantro; 0.25 cup fresh mint; 1 medium shallot; 3 cloves garlic cloves; 0.5 cup pomegranate arils

Prep 20 min · Cook 25 min · Serves 4 · medium

Mediterranean Diet

Tender chicken breast seared to golden perfection with warm Moroccan spices, finished with a tart pomegranate reduction. Served alongside nutty farro pilaf studded with dried apricots, pistachios, and fresh herbs—a sophisticated North African take on Mediterranean dining.

Ingredients

4 fillets (6 oz each) chicken breast
1 cup pomegranate juice
2 tbsp pomegranate molasses
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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