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

Ingredients

• 4 fillets (6 oz each) chicken breast, pounded to even thickness
• 1 cup pomegranate juice, pure, no added sugar
• 2 tbsp pomegranate molasses, concentrate for depth
• 1 1/2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp ground ginger
• 1/4 tsp ground cinnamon
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 tbsp extra virgin olive oil, divided
• 1 1/2 cups farro, pearl farro
• 3 cups vegetable broth, low-sodium
• 1/2 cup dried apricots, chopped
• 1/2 cup pistachios, roasted, unsalted, roughly chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint, chopped
• 1 medium shallot, minced
• 3 cloves garlic cloves, minced
• 1/2 cup pomegranate arils, fresh garnish

Instructions

1. 1

   Combine cumin, coriander, smoked paprika, ginger, cinnamon, salt, and black pepper in a small bowl.

2. 2

   Pat chicken breasts dry and season both sides generously with the spice mixture.