Moroccan-Spiced Pan-Seared Chicken with Pomegranate Glaze & Herbed Farro Pilaf
Prep 20 min · Cook 25 min · Serves 4 · medium
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, pounded to even thickness
- 1 cup pomegranate juice, pure, no added sugar
- 2 tbsp pomegranate molasses, concentrate for depth
- 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, divided
- 1.5 cups farro, pearl farro
- 3 cups vegetable broth, low-sodium
- 0.5 cup dried apricots, chopped
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