- 1/2 cup natural peanut butter

- 1/4 cup pomegranate molasses (see notes)

- 2 tablespoons soy sauce (gluten-free soy sauce, if needed)

- 1 tablespoon each: Thai red curry paste and honey

- 2 garlic cloves, minced

- 1 – 1-inch piece of ginger, peeled and minced

- 2 lbs. boneless, skinless chicken thighs

- 1 cup jasmine rice

- 1 cup coconut milk

- 3/4 cup water

- 1 cup pomegranate arils

- Optional toppings: pomegranate arils, shredded coconut, chopped peanuts, cilantro

💚 INSTRUCTIONS

In a medium sized bowl, whisk the peanut butter, pomegranate molasses, soy sauce, Thai red curry paste, honey, ginger, and garlic with 1/4 cup hot water. Set aside half of the sauce. Place the chicken and the other half of the sauce in a resealable plastic bag. Seal the bag and squish it around a little so that all the chicken is coated in the marinade. Place the chicken in your fridge for 30 minutes.

Preheat your oven to 425 degrees. Transfer the chicken and all the marinade to a baking dish and bake for 25 minutes. After 25 minutes, spoon the reserved peanut sauce over the chicken and bake for 10 more minutes.

While the chicken is baking, prepare the coconut rice. Place the jasmine rice, coconut milk, and water into a small pot and bring to a boil. Reduce the heat to the lowest setting, cover, and cook for 15 minutes. Remove the pot from the heat and set aside for 10 minutes. After 10 minutes, stir the rice to mix in the coconut then add the pomegranate arils and stir through.

Serve the chicken with the coconut rice and any or all of the optional toppings.