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 1/2 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp sumac, optional but recommended
• 4 cloves garlic, minced
• 1 tbsp lemon zest
• 1 tsp sea salt
• 1/2 tsp black pepper
• 3/4 cup red lentils, dry
• 1 1/2 cups low-sodium vegetable broth
• 1/4 cup pomegranate juice, unsweetened
• 2 tbsp pomegranate molasses
• 1/4 cup walnuts, chopped and toasted
• 3 tbsp fresh mint, chopped
• 3 tbsp fresh parsley, chopped
• 1 1/2 cups brussels sprouts, halved
• 1/4 cup pomegranate arils, for garnish

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.