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

Ingredients

• 2 lbs Chicken thighs, skin-on, about 4 pieces
• 4 tbsp Extra virgin olive oil, divided
• 1.5 tsp Ground cumin
• 1 tsp Ground coriander
• 0.5 tsp Sumac, optional but recommended
• 4 cloves Garlic, minced
• 1 tbsp Lemon zest
• 1 tsp Sea salt
• 0.5 tsp Black pepper
• 0.75 cup Red lentils, dry
• 1.5 cups Low-sodium vegetable broth
• 0.25 cup Pomegranate juice, unsweetened
• 2 tbsp Pomegranate molasses
• 0.25 cup Walnuts, chopped and toasted
• 3 tbsp Fresh mint, chopped
• 3 tbsp Fresh parsley, chopped

Instructions

1. 1

   Preheat oven to 425°F. Pat chicken thighs dry with paper towels.

2. 2

   In a small bowl, combine cumin, coriander, sumac, garlic, lemon zest, salt, and pepper with 2 tbsp olive oil to form a paste.