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Pomegranate Sheet Pan Chicken with rice.

Pomegranate Chicken and Wild Rice Sheet Pan Dinner

This chicken and pomegranate chicken sheet pan dinner is the perfect sweet and sour chicken with a twist. Low fat and simple to make in 30 minutes.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 841kcal

Ingredients

  • Ingredients
  • 600 g Chicken Thighs
  • 2 tablespoon five spice
  • 3 tablespoon olive oil
  • 2 tablespoon fennel seeds
  • 400 g plums chopped
  • 100 g pistachios
  • pomegranate arils
  • 2 tablespoon pomegranate molasses

For the rice

  • 200 g white and wild rice mix
  • 200 ml water
  • 3 leaves bay
  • 1 stick cinnamon
  • 1 teaspoon cumin seeds
  • 6 black peppercorns

Instructions

  • Instructions
  • Pre-heat oven to 200c.
  • Rub the olive oil into the chicken and coat with the five spice and the fennel seeds.
  • Place the chicken in a roasting pan or on a tray with the garlic and roast for about 30 minutes or until
  • cooked.
  • Halve and stone the plums. Cut them into quarters and put them into a bowl.
  • In the last few minutes of cooking the chicken, place the plums in the roasting tray and drizzle with the
  • pomegranate molasses.
  • For the rice add all the ingredients to a pan and simmer covered on low heat for 20 minutes. Discard the
  • cinnamon stick and fluff the rice with a fork.
  • Once the chicken is cooked remove it to a cutting board and place the rice in the roasting tray.
  • Place the chicken on top of the rice and dress with the pistachios and pomegranate arils.

Nutrition

Calories: 841kcal | Carbohydrates: 67g | Protein: 38g | Fat: 48g | Saturated Fat: 9g | Cholesterol: 147mg | Sodium: 128mg | Potassium: 1043mg | Fiber: 9g | Sugar: 17g | Vitamin A: 610IU | Vitamin C: 12.6mg | Calcium: 132mg | Iron: 5.8mg
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