Elegant Shredded Chicken with Pomegranate Molasses and Pistachio Crust

Begin by preheating your oven to 375°F. In a large mixing bowl, combine 2 pounds of boneless, skinless chicken thighs with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ground cumin, and 1 teaspoon of smoked paprika.

Toss the chicken until evenly coated with the spices. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Once the oil is hot, add the seasoned chicken thighs to the skillet and sear them for 4-5 minutes on each side until golden brown.

Remove the chicken from the skillet and place it in a baking dish. In the same skillet, add 1 diced onion and sauté for 3-4 minutes until translucent.

Stir in 3 cloves of minced garlic and cook for an additional minute until fragrant. Pour in 1 cup of chicken broth and 1/4 cup of pomegranate molasses, scraping the bottom of the skillet to deglaze.

Bring the mixture to a simmer, then pour it over the chicken in the baking dish. Cover the dish with aluminum foil and bake for 25-30 minutes until the chicken is cooked through and tender.

Once cooked, remove the chicken from the oven and let it rest for 5 minutes before shredding it with two forks.

In a small bowl, combine 1/2 cup of finely chopped pistachios, 1/4 cup of breadcrumbs, and 1 tablespoon of melted butter.

Spread the shredded chicken evenly in the baking dish and sprinkle the pistachio mixture on top. Return the dish to the oven and bake uncovered for an additional 10-15 minutes until the topping is golden and crispy.

Serve the chicken warm, garnished with fresh pomegranate seeds and chopped parsley for a vibrant presentation.