Turkish Roasted Chicken with Pomegranate-Walnut Sauce & Herbed Barley Pilaf

Ingredients

• 8 pieces (about 2 lbs) bone-in, skin-on chicken thighs, patted dry
• 4 tbsp extra virgin olive oil, divided
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1 tsp sumac
• 1/2 tsp ground cumin
• 1/2 cup pomegranate molasses
• 3/4 cup pomegranate juice (unsweetened)
• 1/2 cup walnuts, finely chopped
• 3 cloves garlic cloves, minced
• 1 piece cinnamon stick
• 1 1/2 cups pearl barley
• 3 cups low-sodium vegetable broth
• 1/2 cup dried apricots, chopped
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh parsley, chopped
• 2 tbsp lemon juice

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken thighs dry and season all over with salt, pepper, sumac, and cumin.

2. 2

   Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat. Sear chicken skin-side down for 4 minutes until golden, then flip and sear 3 minutes more. Transfer to a plate.