Pomegranate Chicken with Warm Kisir - alive magazine

Ingredients

• 2 tsp (10 mL) sumac powder
• 1 tsp (5 mL) ground cardamom
• 1/4 tsp (1 mL) sea salt
• 4 chicken thighs, bone in, skin on
• 1 Tbsp (15 mL) ghee or unsalted butter
• 1/2 cup (125 mL) chicken stock
• 2 Tbsp (30 mL) pomegranate molasses or syrup (see Tip)
• 1 Tbsp (15 mL) maple syrup
• 2 thyme sprigs, plus extra for garnish
• Generous pinch of crushed dried red chilies
• 1 cup (250 mL) jasmine rice or dry millet
• 2 cups (500 mL) boiling water
• 2 Tbsp (30 mL) extra-virgin olive oil
• 2 Tbsp (30 mL) tomato paste
• 14 oz (398 mL) can diced, fire-roasted tomatoes
• 1 small unpeeled cucumber, finely diced
• 1 banana pepper or 1/2 yellow pepper, seeded and diced
• 1/2 cup (125 mL) pomegranate seeds
• 1/4 cup (60 mL) sliced raw almonds, toasted
• 1/3 cup (80 mL) each of chopped parsley and fresh mint
• Freshly ground black pepper