Braised Chicken, Mushrooms, Poblano Peppers, Pomegranate Molasses

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

1. Preheat oven to 375
2. In small bowl, combine 1 tsp rosemary, coriander, allspice, pepper and nutmeg
3. Pat chicken dry and season well on both sides w/ 1 1/2 tsp salt.
4. Rub spice mixture into chicken
5. In a heavy, ovenproof pan with a lid, heat 1/4 cup olive oil over medium-high heat until shimmering.
6. 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.
7. Add the broth and stir in the tomato paste, 3 TBSP of pomegranate molasses, bay leaves and remaining tsp rosemary.
8. Bring liquid to a boil.
9. Nestle chicken in liquid and continue to cook for 5 minutes
10. Transfer pan to oven and cook uncovered for 25-30 minutes until chicken is cooked through
11. 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.
12. Add mushrooms to pan in oven and continue cooking another 5 or more minutes.
13. Remove the bay leaves and discard.
14. Drizzle the chicken with the lemon juice and remaining TBSP of molasses. Garnish with parsley and serve immediately.