Ian and Leslie's Spiced Pomegranate Chicken Thighs/Breasts

Ingredients and Preparation

2 Tbsp. ras el hanout(North African spice blend of cardamom, cinnamon,coriander,cumin,paprika,nutmeg,and turmeric.

8 boneless, skinless chicken thighs or breasts (about 1 1/2 lbs.)

1 tbsp. of olive oil

1 tbsp. pomegranate molasses

1/4 cup shelled pumpkin seeds

1/4 cup pomegranate seeds

Rub the ras el hanout over the chicken and sprinkle with salt and pepper to taste

Heat the oil in a large skillet over medium.

Add the chicken and cook until browned around 7 -10 minutes per side. Transfer to a platter. Drizzle with the molasses and sprinkle evenly with the pumpkin seeds and pomegranate seeds.

This dish is quick and easy to make and I thank Leslie and Ian for the recipe. Delicious served with roasted squash and other vegetables.