Pomegranate Tamarind Chicken

Ingredients

For the Chicken

• 2 lb bone-in chicken, (preferably dark meat)
• 2 tbsp tamarind paste
• 2 tbsp pomegranate molasses
• 2 tsp honey
• 2 tsp salt

For the Rice

• 2 tbsp butter
• 1 small onion, (minced)
• 2 cloves of garlic, (minced)
• 1 tsp coriander seeds, (crushed)
• 1 tsp fennel seeds, (crushed)
• 1 cup basmati rice, (or other long-grain rice)
• 2 cups chicken stock, (or water)
• 2 tsp salt, (or to taste)
• pomegranate seeds and fresh herbs, (such as mint, dill, tarragon, cilantro and basil, for topping)

Instructions

• In bowl or container large enough to hold the chicken, mix together the tamarind paste, pomegranate molasses, honey, and salt. Add the chicken to the bowl and thoroughly coat in the marinade. Cover and let marinate in the fridge overnight or at least six hours.
• When ready to cook, heat the oven to 425° and while waiting heat a cast iron pan and the stove to medium heat, melt the butter, and saute the onions until slightly browned or about 5 minutes. Then, remove the pan from the heat and add the garlic, coriander, fennel, and rice and stir to coat.
• Once the oven is preheated, add the chicken stock to the pan and season with salt. Place the marinaded chicken on top of the rice and drizzle over any remaining marinade. Roast in the oven for about 35 minutes or until the chicken skin begins to pull away from the bone. If the rice starts to dry out too quickly, splash some extra stock or water into the pan.
• To serve, top with some pomegranate seeds and fresh herbs.