Pomegranate-Orange Chicken

Ingredients

• 1 cup coarsely chopped walnuts
• 2 sweet potatoes, peeled and cut into 1-inch pieces
• ¾ cup lower-salt chicken broth
• Kosher salt
• Freshly ground black pepper
• ¹/₈ tsp. ground cinnamon
• 1-½ tsp. dried thyme leaves
• + 6 more ingredients
• • 1 cup pomegranate juice
  • 4-lb. chicken, cut into 8 serving pieces, trimmed of extra skin and fat, patted dry
  • 6 tsp. canola oil
  • 1 red onion, peeled and cut into ¾-inch-thick wedges
  • 2 medium parsnips, peeled and sliced on the diagonal ¼ inch thick
  • 1 large orange, zest finely grated, juiced

Position a rack in the center of the oven and heat the oven to 400°F. In a medium saucepan, combine the orange juice and pomegranate juice. Bring to a boil over medium heat and reduce to 1/4 cup, about 15 minutes. Add 1/2 tsp. of the thyme, the cinnamon, and 1/4 tsp. pepper. Divide the mixture be...

View full recipe at Fine Cooking