Pomegranate Chicken with Crispy Rice

Ingredients

FOR THE CHICKEN

• Peel and juice of 1/2 a large orange
• 4 tablespoons olive oil
• 1 1/2 tablespoons pomegranate molasses
• Juice of 1/2 a lemon
• 1 cinnamon stick, broken in half
• 4 cloves
• 1/2 teaspoon sumac powder
• Pinch of salt and pepper
• 3 chicken breasts

FOR THE RICE

• 1 medium onion, sliced
• 300g basmati rice
• 550ml water
• Pinch of salt and pepper
• about 4 slices of oranges, quartered.
• handful of chopped coriander (for serving)
• handful of pomegranate seeds (for serving)

Method

1. Start by making the marinade for the chicken. In a large bowl, add the orange peel and juice, olive oil, pomegranate molasses, cinnamon sticks, cloves, sumac powder, salt, pepper, and lemon juice. Mix it all together then add in the chicken breasts. Spoon over the marinade so the chicken is well coated. Set aside while you make the rest.
2. In a large pan over medium heat, coat a pan in olive oil and sauté the onions until soft and slightly browned. Transfer the onions onto a plate, then place the chicken skin down into the pan. Add the orange peel and cinnamon sticks from the marinade into the pan as well. Cook until the chicken is browned on both sides. Then remove from the pan.
3. Add the marinade sauce into the pan along with the onions and basmati rice. Stir until combined, then place the chicken on top of the rice. Pour over the water, add a few slices of orange, then cover the pan with a lid. Let cook on medium heat for about 30 minutes until the chicken is fully cooked through and the rice is cooked.
4. Top with chopped coriander and pomegranate seeds.