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1-Pot Pomegranate Chicken and Rice Casserole
Enjoy the vibrant flavors of pomegranate chicken and rice casserole, a dish that combines juicy chicken, aromatic spices, and fluffy rice for a perfect family meal.
Servings 6 servings
Calories 863kcal
Equipment
- Pot
Ingredients
- 1.5 kg bone-in skin-on chicken thighs
- 300 g basmati rice
- 100 ml pomegranate molasses
- 50 ml honey
- 500 ml chicken stock
- 1 large onion diced
- 4 garlic cloves minced
- 2 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon cinnamon
- Salt and black pepper
- 100 g pomegranate seeds
- 50 g pistachios chopped
- Fresh parsley chopped
Instructions
- Preheat oven to 190°C (375°F).
- Season chicken with salt, pepper, cumin, coriander, and cinnamon.
- Heat oil in a large ovenproof casserole. Brown chicken on both sides. Remove and set aside.
- In same pan, sauté onion and garlic until translucent.
- Add rice, stir to coat with oil.
- Mix pomegranate molasses, honey, and stock. Pour over rice.
- Arrange chicken on top of rice. Bring to a simmer.
- Cover and transfer to oven. Bake for 35-40 minutes until chicken is cooked and rice is tender.
- Rest for 10 minutes.
- Garnish with pomegranate seeds, pistachios, and parsley before serving.
Video
Notes
Adjust seasoning to taste. For a more intense flavor, marinate chicken in spices and pomegranate molasses for 2-4 hours before cooking.
Nutrition
Calories: 863kcal | Carbohydrates: 69g | Protein: 43g | Fat: 45g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 211mg | Sodium: 290mg | Potassium: 759mg | Fiber: 3g | Sugar: 21g | Vitamin A: 208IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 3mg