Sticky Pomegranate Chicken with Coconut Rice

This Sticky Pomegranate Chicken with Coconut Rice is for all you meal planners out there that are sick of plain chicken and rice. This easy variation on chicken and rice is packed with sweet and spicy chicken thighs, a luxurious sauce, and the most addicting coconut rice.

Course Main Course

Cuisine American

Keyword sticky chicken, pomegranate chicken

Prep Time 10

Cook Time 35

Total Time 45

Servings people

Calories 674kcal

Author Nicole

Cost $20

Equipment

Cast iron skillet

Ingredients

1/2 cup pomegranate juice
2 cup low-sodium chicken stock, divided
3 tbsp dijon mustard
1 tbsp apple cider vinegar
1 tbsp maple syrup
5 boneless, skinless chicken thighs
1 1/2 cups brown jasmine rice, rinsed well
1 1/2 cups coconut milk
1/2 tsp salt
2 tbsp chopped parsley

Instructions

Preheat oven to 425 degrees.
Whisk pomegranate juice, 1/2 cup chicken stock, dijon, apple cider vinegar and maple syrup in a small bowl.
Season chicken with salt and pepper. Heat a large cast iron skillet to a medium-high heat. Once the pan is hot, add the chicken thighs flat side down. Sear until golden brown and crisp, flip over and remove from heat. Pour the pomegranate mixture over the chicken. Place in the oven and bake for 20 minutes.
Brush the chicken with reduced sauce mixture Place back in the oven and cook another 10 minutes until sauce is reduced. If sauce hasn't reduced enough to be a sauce, remove chicken to a different plate and cover with foil. Place the skillet over the heat, bring to a boil and reduce to a simmer. Simmer until thickened.
While the chicken cooks, add rice, remaining chicken stock, coconut milk and salt. Bring to a boil and reduce to a simmer. Cover and simmer until liquid is absorbed, about 20-25 minutes. Add parsley and fluff with a fork. Season with salt and pepper.
Serve chicken over rice, Drizzle with sauce.

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