Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Pat dry 800 grams of boneless, skinless chicken thighs and season them with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

2. 2

   Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat, then sear the chicken thighs for 3-4 minutes per side until golden brown, removing them to a plate.

3. 3

   Add 1 medium chopped yellow onion to the pot and sauté for 5 minutes until softened, then stir in 3 minced garlic cloves, 1 teaspoon of ground cumin, and 0.5 teaspoon of ground coriander, cooking for 1 minute until fragrant.

4. 4

   Pour in 400 grams of canned diced tomatoes, 500 ml of chicken broth, 3 tablespoons of pomegranate molasses, and 0.25 teaspoon of salt, bringing the mixture to a simmer while scraping up any browned bits from the bottom of the pot.

5. 5

   Return the seared chicken thighs to the pot along with 400 grams of drained canned chickpeas, ensuring the chicken is mostly submerged in the liquid, and reduce the heat to low.

6. 6

   Cover the pot and let it simmer gently for 25-30 minutes, or until the chicken is cooked through and tender and the sauce has slightly thickened.

7. 7

   Stir in 0.25 cup of chopped fresh mint leaves and 0.25 cup of chopped fresh parsley just before serving, garnishing with 0.5 cup of fresh pomegranate arils.