Turkish Herb-Braised Chicken with Pomegranate Molasses & Roasted Root Vegetables

Ingredients

• 8 pieces bone-in chicken thighs, about 2 1/2 lbs, skin-on
• 4 tbsp extra virgin olive oil, divided
• 3 tbsp pomegranate molasses, unsweetened
• 1 cup low-sodium chicken broth
• 1 large onion, cut into wedges
• 3 medium carrots, cut into 2-inch pieces
• 2 medium parsnips, cut into 2-inch pieces
• 6 cloves garlic cloves, smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 leaves bay leaf
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/4 tsp red pepper flakes
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3/4 cup red lentils, dried
• 1 1/2 cups vegetable broth, for lentils
• 1 tbsp tahini
• 2 tbsp lemon juice, freshly squeezed
• 1/4 cup fresh pomegranate seeds, for garnish
• 2 tbsp fresh mint, chopped, for garnish

Instructions

1. 1

   Pat chicken thighs dry with paper towels. Season all over with salt, pepper, cumin, coriander, and red pepper flakes.

2. 2

   Heat 2 tbsp olive oil in a large Dutch oven or heavy braising pot over medium-high heat. Working in batches, sear chicken thighs skin-side down for 4-5 minutes until golden brown. Transfer to a plate.