A recipe from New York Times for Peach and Molasses Chicken was the taking off point for this easy, delicious, and substitute-friendly dish. Make it as directed, or experiment a little. It will be tasty regardless!
Ingredients
For the sauce:
🍑 ½ cup jam (we used beach plum, but the original recipe called for peach)
🍑 ¼ cup pomegranate molasses (or regular, if that’s what you’ve got)
🍑 1-2 tablespoons Urban Pharm Shrub (I used Peach, Rosehip and Ginger but others would be just fine)
🍑 1 tablespoon Braggs Amino Acids (or soy, or shoyu, or tamari, or probably miso)
🍑 1 tablespoon ground or dijon mustard
🍑 1 tablespoon coriander seeds, crushed
For the chicken:
🍑 3-4 pounds bone in, skin on chicken thighs
🍑 Salt and pepper
🍑 Bring jam, molasses, shrub, and ½ cup of water to boil and then reduce to a simmer. Stir in Braggs, mustard, and coriander seeds and continue to simmer until the sauce starts to thicken, maybe 5-8 minutes.
🍑 Pat dry the chicken with paper towels and generously salt and pepper all over.
🍑 Heat up a skillet, or better yet a dutch oven, covering the bottom of the pan with a vegetable oil – grapeseed, avocado, etc.
🍑 Put the chicken pieces skin side down and leave, undisturbed, until things are nicely browned, then flip and so the same thing on the other side.
🍑 Drain off the oil, pour the sauce all over the chicken and finish cooking in a 375 oven.
🍑 Serve over rice, pouring any excess sauce over the top, and garnish with parsley or cilantro if you’ve got some.