Persian Pomegranate Chicken Legs

By Katecooks

Ingredients

• 4 chicken legs
• Salt and pepper to taste
• 3 tbs olive oil
• 12 whole medium garlic cloves skin on
• 3 sprigs fresh thyme
• 1 large yellow onion, sliced
• 1 lemon, cut in quarters
• 2 cups chicken stock
• 1/2 cup green olives
• 1/2 cup Pomegranate juice
• 3 tbs molasses
• 1 tbs chopped fresh oregano
• 3 tbs chopped fresh parsley
• 1/4 pomegranate arils

Preparation

Step 1

1. Rinse chicken and pat dry. Season with salt and pepper. Heat oil in dutch oven and brown chicken. Remove chicken from dutch oven and set aside. Add garlic, thyme onions and lemon; saute for 5 minutes. Add stock, chicken, pomegranate juice, olives, molassas, oregano, salt and pepper, cover and cook 20 minutes.

2. Remove chicken from dutch oven and keep warm. Discard lemons and cook liquid until reduced by half. Add chicken back to dutch oven and simmer to a simmer; cook for 15 minutes.

Serve over rice, quinoa, noodles etc.