Instructions
Follow the steps and taste along the way.
Prepare the ingredients
Preheat the oven to 220 °C. Cut the carrots into diagonal pieces about 1.5 cm thick and the onion into wedges. Pat the chicken thighs dry and cut them into pieces about 4 cm across. Zest the lemon, then squeeze out the juice. Finely chop the garlic.
Make the glaze
In a bowl, mix the pomegranate molasses, olive oil, lemon juice and zest, garlic, cumin, coriander, sumac, 4 g of the salt and the black pepper. You should have a thick, tangy glaze.
Arrange everything on the tray
Place the chicken, carrots, onion and chickpeas on a large baking tray. Add the glaze and mix thoroughly to coat. Spread everything in a single layer and pour 60 ml of water into an empty space at the bottom of the tray, not directly over the meat.
Roast the chicken and vegetables
Roast for 25 to 30 minutes at 220 °C. After 15 minutes, stir the vegetables and chickpeas and turn the pieces of meat. At the end, the chicken should be cooked through, reaching at least 74 °C in the center, and the edges of the carrots and onion should be lightly browned. If the tray dries out during roasting, add a little water from the measured 420 ml intended for the rice, once the rice has finished cooking.
Cook the rice and serve
While the chicken is roasting, rinse the rice under cold water. Put it in a saucepan with 420 ml of water, add the remaining 2 g of salt and bring to a boil. Cover, reduce the heat and cook for 12 minutes; then remove from the heat and leave covered for another 10 minutes. Chop the parsley and stir it into the roasted chicken and vegetables. Serve over the rice, spooning the juices from the tray over each portion.
