Crispy Pomegranate-Glazed Chicken with Spiced Cauliflower Rice and Mint Yogurt

Begin by preheating your oven to 425°F (220°C). In a small saucepan, combine 1 cup of pomegranate juice, 2 tablespoons of honey, and 1 tablespoon of apple cider vinegar.

Bring the mixture to a simmer over medium heat and reduce it until it thickens, about 10 minutes. While the glaze is reducing, season 4 chicken thighs with salt, pepper, and 1 teaspoon of smoked paprika.

Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken thighs skin-side down and sear them for 5-7 minutes until the skin is crispy and golden brown.

Flip the chicken thighs and pour the reduced pomegranate glaze over them. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).

While the chicken is baking, prepare the spiced cauliflower rice by grating 1 medium head of cauliflower into rice-sized pieces.

In a separate skillet, heat 1 tablespoon of olive oil over medium heat and add the cauliflower rice, 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and salt to taste.

Sauté for 5-7 minutes until the cauliflower is tender. For the mint yogurt sauce, mix 1 cup of plain Greek yogurt with 1/4 cup of finely chopped fresh mint, the juice of 1/2 lemon, and a pinch of salt.

Once the chicken is done, let it rest for a few minutes before serving. Plate the spiced cauliflower rice, top with the crispy chicken thighs, drizzle with any remaining pomegranate glaze, and finish with a dollop of mint yogurt sauce.

Garnish with pomegranate seeds and fresh mint leaves for an extra pop of color and flavor.