INGREDIENTS
- 1 tsp ground coriander
- 2 tsp dried rosemary (split 1tsp, 1tsp)
- 3/4 tsp ground allspice
- 1 tsp sweet paprika
- 1/2 tsp ground black pepper
- 1/2 tsp ground nutmeg
- 8 skinless bone-in chicken thighs
- 1 1/2 tsp kosher salt
- 1/4 cup olive oil
- 8 medium shallots, halved
- 10 large garlic cloves, minced
- 2 poblano chiles, seeded and roughly chopped
- 2 cups low-sodium chicken broth
- 3 TBSP tomato paste
- 4 TBSP pomegranate molasses (split: 3TBSP; 1TBSP)
- 2 dried bay leaves
- 1 pound baby bella mushrooms, trimmed and halved
- 1 large lemon, juiced (~ 1/4 cup)
- 1/2 cup fresh flat-leaf parsley, roughly chopped
DIRECTIONS
- Preheat oven to 375
- In small bowl, combine 1 tsp rosemary, coriander, allspice, pepper and nutmeg
- Pat chicken dry and season well on both sides w/ 1 1/2 tsp salt.
- Rub spice mixture into chicken
- In a heavy, ovenproof pan with a lid, heat 1/4 cup olive oil over medium-high heat until shimmering.
- Add shallots, garlic and poblano to pan. Season with 1/2 tsp salt. Cook, stirring frequently, until veggies are tender, about 5 minutes. Adjust heat to keep garlic from burning.
- Add the broth and stir in the tomato paste, 3 TBSP of pomegranate molasses, bay leaves and remaining tsp rosemary.
- Bring liquid to a boil.
- Nestle chicken in liquid and continue to cook for 5 minutes
- Transfer pan to oven and cook uncovered for 25-30 minutes until chicken is cooked through
- In medium skillet, heat 2 TBSP olive oil. Add mushrooms and about 1/2 tsp salt. Cook and stir over medium-high heat until mushrooms loose their liquid and gain some color, 7-10 minutes.
- Add mushrooms to pan in oven and continue cooking another 5 or more minutes.
- Remove the bay leaves and discard.
- Drizzle the chicken with the lemon juice and remaining TBSP of molasses. Garnish with parsley and serve immediately.