Pomegranate molasses has a taste that is sweet but with a tartness reminiscent of cranberries that is satisfying for the kid in all of us. Great with boneless, skinless thighs, this chicken dish is glazed with flavor. Don’t forget to spoon the sauce at the bottom of the pot over each serving as you won’t want to miss a drop! (See page 139 for a discussion of pomegranate molasses.) Brussels sprouts that touch the side or lid of the pot may get some roasted leaves. If you prefer to avoid this, simply keep them away from the edges of the pot or cover with sauce.
Recipe information
Yield
serves 2
Ingredients
Preparation
Step 1
Preheat the oven to 450°F.
Step 2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
Step 3
Scatter the onion evenly in the pot.
Step 4
Arrange the chicken in a layer and lightly season with salt.
Step 5
In a small bowl, whisk the pomegranate molasses and mustard until the mustard is almost emulsified. Pour half the mixture over the chicken.
Step 6
Arrange the potatoes on top, followed by the squash, and lightly season with salt and pepper. Scatter the Brussels sprouts over the squash, then top with the mushrooms. Pour the rest of the mustard mixture over all.
Step 7
Cover and bake for about 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
nutrition information
Step 8
Calories: 305
Step 9
Protein: 31g
Step 10
Carbohydrates: 41g
Step 11
Fat: 4g
Step 12
Cholesterol: 75mg
Step 13
Sodium: 189mg
Step 14
Fiber: 5g
