Turkish Roasted Chicken Thighs with Pomegranate-Walnut Reduction & Herbed Freekeh

Ingredients

• 8 pieces Bone-in, skin-on chicken thighs, about 2.5 lbs total
• 5 tbsp Extra virgin olive oil, divided
• 1 cup Pomegranate juice, unsweetened
• 2 tbsp Pomegranate molasses, or reduce pomegranate juice by half
• 1/2 cup Walnuts, toasted and finely chopped
• 5 cloves Garlic cloves, minced
• 3 tbsp Fresh thyme, chopped
• 2 tbsp Fresh oregano, chopped
• 1.5 tsp Sumac, divided
• 1.5 tsp Sea salt
• 1 tsp Black pepper
• 1.5 cups Freekeh
• 3 cups Vegetable broth
• 1 lb Brussels sprouts, halved

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken thighs dry and season generously with salt, pepper, and 1 tsp sumac.

2. 2

   Heat 3 tbsp olive oil in a large oven-safe skillet over medium-high heat. Working in batches, sear chicken thighs skin-side down for 4 minutes until golden, then flip and sear 3 minutes. Transfer to a plate.