Name: Air-Fryer Pomegranate Glazed Bone-in Chicken Breasts with Couscous Salad
Total time: 50 min
Ingredients: 3 tablespoons plus 2 teaspoons pomegranate molasses; 1 teaspoon minced fresh thyme; ½ teaspoon ground cinnamon; Salt and pepper; 2 (12-ounce) bone-in split chicken breasts, trimmed; 2 tablespoons extra-virgin olive oil; ¼ cup water; ¼ cup chicken broth; ½ cup couscous; 1 scallion, white part minced, green part sliced thin on bias; 2 ounces cherry tomatoes, quartered; 1 tablespoon minced fresh parsley; 1 ounce feta cheese, crumbled (¼ cup)

Why This Recipe Works

Glazing the skin with pomegranate molasses in two applications not only brought sweet, sour, and fruity notes but produced richly burnished skin. Cinnamon and thyme complemented the glaze. For a quick side, we prepared a Mediterranean couscous salad tossed in a simple pomegranate vinaigrette. Dressing the couscous while still warm helped it to absorb more of the dressing. Cherry tomatoes, scallion, feta, and parsley gave the salad bright and contrasting flavors.

Before You Begin

You can find pomegranate molasses in the international aisle of well-stocked supermarkets.

Instructions

Combine 3 tablespoons pomegranate molasses, thyme, cinnamon, and ⅛ teaspoon salt in small bowl. Pat chicken dry with paper towels, rub with 1 teaspoon oil, and season with salt and pepper. Arrange breasts skin side down in air-fryer basket, spaced evenly apart, alternating ends. Place basket in air fryer, set temperature to 350 degrees, and cook for 10 minutes.

Flip and rotate breasts, then brush skin with half of pomegranate molasses mixture. Return basket to air fryer and cook for 5 minutes. Brush breasts with remaining pomegranate molasses mixture, return basket to air fryer, and continue to cook until well browned and chicken registers 160 degrees, 5 to 10 minutes. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 5 minutes.

Meanwhile, microwave water and broth in medium bowl until very hot, 3 to 5 minutes. Stir in couscous and ⅛ teaspoon salt. Cover and let sit until couscous is tender and all liquid has been absorbed, about 7 minutes.

Whisk remaining 5 teaspoons oil, remaining 2 teaspoons pomegranate molasses, and scallion whites together in clean bowl. Add tomatoes, parsley, scallion greens, and pomegranate-oil mixture to couscous and gently fluff with fork to combine. Sprinkle with feta and serve with chicken.