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

Ingredients

• 8 pieces bone-in, skin-on chicken thighs, about 2 1/2 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 1/2 tsp sumac, divided
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 1/2 cups freekeh
• 3 cups vegetable broth
• 1 lb brussels sprouts, halved
• 1/4 cup pomegranate arils, fresh, for garnish
• 2 tbsp fresh mint, chopped, for garnish

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.