1-Pot Pomegranate Chicken and Rice

When you enter Machne Yechuda market in Jerusalem, a thousand smells assault your sense. Cumin, coriander, pomegranates and sizzling shawarma compete for your attention, drawing you away from the calls of vendors and the suspicious spills on the ground. But chief among them, at least to me, is the smell of the pomegranate juice in season.

When pomegranates appear in my local market, I know it's time to make one of my family's most requested dishes, this 1-pot pomegranate chicken and rice casserole. This Middle Eastern-inspired dish has become our go-to comfort meal during the fall and winter, it combines the tart flavor of pomegranate with the rice and tender chicken.

As a busy parent, I've found this recipe (like this hearty tomato mushroom stew) to be a true lifesaver on hectic weeknights when I miss the markets of Jerusalem just a bit too much. What makes it a winner is that it's a dump-and-bake situation. Pomegranate may sound fancy and intimidating, but don't let that stop you! This dish is very simple, you can even use pre-seeded pomegranate to save time.

I love that I can assemble this while helping with homework or listening to the stories of their activity-filled days, shared in a scattered, out-of-order way. Once it's in the oven, I'm free to tackle the million other things on my to-do list. The result is a meal that looks like I spent way more time on it that I actually did; we're talking 15 minutes of prep, tops.

My kids usually eat this rice and chicken pot without complaints (thankfully!), and the leftovers pack great in lunch boxes the next day. It's become one of those reliable recipes that I keep in regular rotation during the busy months, especially when I need something that feels a little more special than our usual pasta or tacos but still fits into our chaotic evening schedule.

Whether you're juggling after-school activities, work deadlines, or just trying to get through another weeknight, this recipe has your back. It's solid proof that a home-cooked meal doesn't have to eat up your entire evening to feel exotic, and that a few special ingredients can transform a simple dinner into something that makes the whole family happy, like my vegetarian rice pilaf.

Ingredients

• Bone-in, skin-on chicken thighs - this cut is juicy and flavorful, perfect for roasting or braising.
• Basmati rice - provides a fragrant and fluffy base that absorbs the dish's flavors.
• Pomegranate molasses - adds a sweet and tangy depth, enhancing the overall flavor profile.
• Honey - contributes natural sweetness that balances the savory elements of the dish.
• Chicken stock - adds moisture and richness, enhancing the overall taste of the casserole.
• Large onion - diced, brings sweetness and depth to the dish, complementing the chicken.
• Garlic cloves - minced, imparts a strong, aromatic flavor that elevates the dish.
• Olive oil - used for sautéing, it adds richness and helps to develop flavors.
• Ground cumin - provides a warm, earthy flavor that enhances the overall dish.
• Ground coriander - adds a citrusy, slightly sweet flavor that brightens the dish.
• Cinnamon - introduces a warm, sweet-spicy note that complements the other flavors.
• Pomegranate seeds - add a burst of sweetness and a pop of color for garnish.
• Pistachios - chopped, provide a crunchy texture and nutty flavor that contrasts with the softness of the dish.
• Fresh parsley - adds a fresh, herbaceous note and brightens the presentation when chopped.

See recipe card for exact quantities.

Step-by-step Instructions

If you're in the mood for a flavorful and comforting meal, this pomegranate chicken and rice casserole is an excellent choice! Packed with tender chicken, fragrant basmati rice, and a touch of sweetness from pomegranate molasses, this dish is sure to impress your family and friends. Follow these straightforward steps to create a delicious casserole that combines savory and sweet flavors for a satisfying dinner.

Preheat the Oven

Begin by preheating your oven to 190°C (375°F). This step ensures that your pomegranate chicken casserole will cook evenly once it is placed in the oven.

Season the Chicken

While the oven is heating, season the chicken pieces with salt, pepper, ground cumin, ground coriander, and cinnamon. Make sure to coat the chicken evenly with these spices to enhance its flavor and create a deliciously aromatic dish.

Brown the Chicken

In a large ovenproof casserole dish, heat some olive oil over medium-high heat. Once the oil is hot, add the seasoned chicken pieces to the pan. Brown the chicken on both sides, which should take about 4-5 minutes per side until they are crispy and golden. Once browned, remove the chicken from the pan and set it aside on a plate.

Sauté the Onion and Garlic

In the same pan, add the diced onion and minced garlic. Sauté them over medium heat until they become translucent and fragrant, which should take about 3-4 minutes. This step builds a flavorful base for your chicken and rice casserole.

Add the Rice

Next, add the uncooked basmati rice to the pan with the sautéed onion and garlic. Stir the rice well to coat it with the oil and the flavors from the pan. This will help the rice absorb the savory flavors as it cooks.

Prepare the Liquid Mixture

In a separate bowl, mix together the pomegranate molasses, honey, and chicken stock. This mixture will add sweetness and depth to the dish. Once combined, pour this mixture over the rice in the casserole dish, ensuring that the rice is evenly covered.

Arrange the Chicken

Carefully arrange the browned chicken pieces on top of the rice. Make sure the chicken is evenly distributed to ensure even cooking. Bring the mixture to a gentle simmer on the stovetop to allow the flavors to meld together.

Bake the Casserole

Cover the casserole dish with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the chicken is fully cooked and the rice is tender. Check the chicken's internal temperature; it should reach at least 75°C (165°F) to ensure it is safe to eat.

Let It Rest

Once the casserole is done baking, remove it from the oven and let it rest for 10 minutes. This resting period allows the flavors to meld and makes it easier to serve.

Garnish and Serve

Before serving, garnish the casserole with fresh pomegranate seeds, like in my butternut squash wild rice pilaf, chopped pistachios, and fresh parsley. This adds a pop of color and extra flavor to the dish. Serve warm and enjoy your delicious pomegranate chicken and rice. Whether it transports you to the Middle East or not, it's going to taste delicious either way.

What to Serve with Pomegranate Chicken and Rice Casserole

This dish pairs wonderfully with sides that highlight its rich, savory flavors. For a veggie-forward option, you might enjoy my Jewish carrot tzimmes or Moroccan couscous salad—both bring a fresh and vibrant contrast to the hearty chicken and rice casserole. I love pairing it with a Marry Me vegetable medley – the creamy flavors of the latter just work so well here!

Hummus also makes a lovely addition, and I’ve got plenty of recipes to choose from, including canned chickpea, white bean, sweet potato, and beet hummus.

If casseroles are your thing, you’ll love my butternut squash lasagna with spinach, or quinoa chicken casserole with broccoli and pumpkin. They’re just as easy to make as this one, and perfect for cozy, satisfying meals. I also love to make this One Pot Ground Chicken Fajita Pasta as another 1-pot chicken and side option, for those who prefer pasta over rice.