Turkish Roasted Chicken with Pomegranate-Walnut Sauce & Herbed Barley Pilaf
Prep 20 min · Cook 35 min · Serves 4 · medium
Succulent roasted chicken thighs glazed with a vibrant pomegranate-walnut reduction and warm spices, served alongside nutty barley pilaf studded with dried apricots and fresh herbs. A Turkish-inspired dinner balancing tart-sweet flavors with earthy whole grains.
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
- 0.5 tsp Black pepper
- 1 tsp Sumac
- 0.5 tsp Ground cumin
- 0.5 cup Pomegranate molasses
- 0.75 cup Pomegranate juice (unsweetened)
- 0.5 cup Walnuts, finely chopped
- 3 cloves Garlic cloves, minced
- 1 piece Cinnamon stick
- 1.5 cups Pearl barley
- 3 cups Low-sodium vegetable broth
- 0.5 cup Dried apricots, chopped
- 0.25 cup Fresh mint, chopped
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