Turkish Pomegranate-Glazed Grilled Chicken with Charred Zucchini & Herbed Barley Pilaf

Ingredients

• 10 oz chicken thighs, boneless skinless, pat dry before grilling
• 3 tbsp pomegranate molasses, unsweetened
• 4 tbsp extra virgin olive oil, divided
• 3 whole garlic cloves, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 tsp sea salt
• 2 whole zucchini, medium, halved lengthwise
• 3/4 cup pearl barley, dry, rinsed
• 2 cups vegetable broth, low-sodium
• 3 tbsp fresh parsley, chopped
• 2 tbsp fresh mint, chopped
• 2 tbsp pine nuts, toasted
• 3 tbsp pomegranate seeds, for garnish
• 1 tbsp lemon juice, fresh

Instructions

1. 1

   Start barley first: Heat 1 tbsp olive oil in a medium saucepan over medium heat. Toast barley for 2 minutes, stirring constantly.

2. 2

   Add 2 cups vegetable broth to barley, bring to boil, then reduce heat to low. Cover and simmer 35-40 minutes until tender and broth is absorbed.