There are some recipes that look like you’ve put in far more effort than you actually have, and this is one of them. This Pomegranate Chicken One Pan brings together tender chicken thighs, basmati rice, chickpeas and grated carrot with warm spices and a sweet-tangy pomegranate marinade, then lets the oven do most of the work.
The chicken is first marinated in pomegranate molasses, honey and extra virgin olive oil, which gives it a beautiful balance of sweetness, acidity and richness. Once browned, it goes into the pan with basmati rice, chickpeas and grated carrot, along with cumin, cinnamon and coriander. Everything cooks together under a lid, allowing the rice to absorb all those flavours while the chicken stays tender.
Nutritionally, this is the kind of meal I love having in the Lazy Healthy rotation because it covers a lot of bases without needing a complicated ingredient list or multiple cooking steps. The chicken and chickpeas provide protein, while the chickpeas also contribute fibre. Basmati rice provides carbohydrates for energy and the grated carrot adds vegetables and natural sweetness to the dish.
Then come the toppings – and I wouldn’t skip these. A generous handful of fresh pomegranate seeds adds little bursts of sweetness and acidity, while pistachios bring crunch and healthy fats. Fresh mint cuts through the richness and brings everything together.
The beauty of a one-pan meal is that once everything is assembled, you can step away and let the oven take over. Thirty-five minutes later, dinner is ready to serve, with minimal washing up and maximum flavour.
POMEGRANATE CHICKEN ONE PAN
Serves 4
Gluten Free / Dairy Free
Chicken marinade:
800g chicken thigh, trimmed and cut into 3cm pieces
2tbsp extra virgin olive oil
1/4 cup honey
1/4 cup pomegranate molasses
Rice:
2 tbsp extra virgin olive oil
3 cloves garlic, finely chopped
2 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
2 carrots, grated
1x 400g tin chickpeas, rinsed and drained
200g basmati rice, rinsed
450ml chicken stock or broth
To serve: 1/2 cup pomegranate seeds, 2 tbsp chopped pistachios, fresh mint, fresh lemon wedges
Heat oven to 190C. Whisk together marinade with extra virgin olive oil, honey and pomegranate in a bowl first, season, then toss through the chicken pieces until well coated. Heat a large oven proof saute pan on medium, add olive oil and brown off the chicken pieces in batches, then transfer to a plate. Deglaze pan with some stock, then add garlic and spices, cook and stir for 1 min. Add the rest of the stock to the pan with the carrot, rice, chickpeas and stir, then return the chicken to the pan, season with salt and pepper, stir, then cover and place in oven for 30-35 minutes. Serve topped with pistachio, pomegranate, mint leave and lemon wedges.
