I love this chicken recipe because it takes a basic comfort food and turns it into something really special and nutritious. The spicy harissa, sweet pomegranate, crunchy walnuts and fresh mint hit all the flavor notes, but can be left out or simply substitute a similar flavor. Also, the whole thing only takes about 30 minutes to make, so you’ve got a full dinner on the table fast. Make enough to have left-overs tomorrow.
INGREDIENTS
1/2 cup pomegranate molasses OR 1/4 cup lemon juice mixed with heaping 1/4 cup honey
1/4 cup extra virgin olive oil
1 tablespoon harissa paste OR 1 tablespoon Sriracha Chili Sauce
4 cloves garlic, minced or finely grated
1 tablespoon Cumin
1 tablespoon Coriander
4 boneless & skinless, organic free-range chicken thighs
Salt and freshly ground black pepper
4 cups shaved Brussels sprouts
1 shallot, sliced
2 cups chopped kale GARNISH
1/4 cup chopped walnuts
1/4 cup pomegranate seeds
Fresh mint, to garnish
Preparation
Preheat oven to 425°F.
In a large bowl, whisk together ingredients 1- 6. Toss the chicken thighs in the mixture and set on one side of the sheet pan. Season each thigh with salt and pepper.
In the remaining mixture, toss the Brussels sprouts, shallot and kale and spread on the pan along side the chicken.
Roast in the oven for 20-25 minutes, remove, garnish with chopped walnuts, pomegranate seeds and torn pieces of fresh mint. Serve immediately.