Pomegranate Chicken with Barberry Rice! If you’re bored of chicken, then you HAVE to try this Pomegranate Chicken with Barberry Rice (Zereshk Polo). I promise, you will love it! It’s simple, you only need few simple ingredients and you have yourself a delicious dinner.
Pomegranate molasses is popular in Middle Eastern recipes. It’s sour and tangy. I have been able to find pomegranate molasses at Middle Eastern grocery store and Italian grocery stores. Don’t mistaken pomegranate molasses with pomegranate concentrate.
Makes 2-3 servings | Prep Time: 10 minutes | Marinate Time: at least 2 hours | Cook Time: 45 minutes
Ingredients
Pomegranate Chicken
- Bone in chicken thigh
- ¼ cup pomegranate molasses
- 2 tablespoon olive oil
- 1-2 tablespoon honey
- 6 garlic cloves
- 1 lemon
- ½ teaspoon salt
Barberry Rice
- 2 cups long grain basmati rice
- Barberry
- 2 tablespoon butter for rice and 2 tablespoon for barberry
- 1 teaspoon salt
Instructions
- First you’ll start with marinating the chicken. Pad try the chicken with paper towels, season with salt, pomegranate molasses, olive oil, and honey. Add garlic cloves, cover marinate for at least 2 hours or overnight.
- Preheat oven to 400 degrees F. While oven is preheating, remove chicken from refrigerator and allow it to come to room temperature, about 15 minutes.
- Add lemon slices, drizzle olive oil, cover with foil and roast at 400 for 40-45 minutes. At round 35 minutes, remove the foil and continue roasting. The internal temperature of the chicken should come to 165 °F.
- To make the barberry, rinse the barberry first then add 2 tablespoon butter to small saucepan, add barberry and cook for 2-3 minutes. You can add 1 teaspoon of sugar, but that’s optional!
- Serve the chicken over cooked basmati rice, topped with barberry and enjoy!
Check out my Instagram page. Check out my sheet pan lemon chicken with asparagus.