I was in front of my laptop all day. I was hungry and all I could find in the fridge were chicken thighs and some leftover vegetables. I was too lazy to brown them, less make a fuss and do something fancy, so I peeled and cut some carrots and leeks and made a bed of them in a large pot. I added some onions and garlic with the rosemary sprigs sitting prettily in the fridge kept alive by Glad Press’n Seal. Should be good for about an hour in the oven, I thought, and I went back to my work. When the oven timer beeped–I have burned many meals without it–I transfered the pot on top of the stove and let it simmer. There was something missing. I looked in the pantry and thought of making curry, but I really wanted the broth to be more soupy than saucy. I found the bottle of pomegranate molasses I bought after Tyler introduced me to it. I added a tablespoon at first and it gave the broth a lemony kick. I decided to add some more, adjusting it with some more salt and red pepper flakes, until I was happy with the taste.
6 chicken thighs
1 large carrot, peeled and cut into 1-inch strips
1 leek, white part only, rinsed well, cut in half and then lengthwise
1 small red onion, peeled and quartered
4 cloves garlic, peeled and crushed
1 cup chicken stock, divided in two
1/4 cup pomegranate molasses
red pepper flakes
1. Preheat oven to 450Âº. Rinse chicken thighs and pat dry.
2. Scatter carrots, leeks, onions and garlic in a large Dutch oven. Lay chicken thighs over vegetables. Pour 1/2 cup stock over chicken and sprinkle with rosemary, salt and red pepper flakes. Place pan in oven and roast for 40 minutes. When chicken and vegetables are cooked, transfer to stove over medium-high heat.
3. Add remaining stock and the pomegranate molasses. Let simmer while seasoning to taste.
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