Ingredients

· 40 g butter

· 400 g shallots

· 5 sliced carrots

· 1 kg boneless chicken thighs

· 3 garlic cloves

· 2 bay leaves

· 1 cinnamon stick

· 300 ml pomegranate juice

· 2 tablespoons pomegranate molasses

· 500 ml chicken stock

· 1 bunch coriander

· 1 bunch flat leaf parsley

· 100 g pomegranate seeds

· Steamed rice to serve

Method

Melt the butter in a casserole dish over a medium heat. Add the shallots and fry for 10 minutes, stirring occasionally, until softened and lightly caramelised. Add the carrots and cook for five more minutes. Add the chicken thighs, garlic, bay leaves, cinnamon, pomegranate juice and molasses, and the stock. Bring to a boil, then turn down the heat to a gentle simmer. Cook for 45-50 minutes until the chicken is cooked through and tender. Season with salt and pepper, stir in the herbs and top with pomegranate seeds. Serve with steamed rice.