Happy New Year! We made it! Through all of 2018, through the holidays, through the ups and the downs and the in-betweens of last year. We did it. I’m so proud of us.
The first of the year is a time to look back and reflect on the last year. It’s a time to think about our successes, as well as our failures; to find ways to continue our success, and find ways to work through our failures. But most importantly, it’s a time to look forward. As cliché as it sounds, the new year really is clean slate. It’s fresh. It’s the good things we bring along with us and the not-so-great things we leave behind. The New Year is full of dreams, goals and opportunities.
2019 is all those things and more. It’s a big year. It’s going to be a big year for me. I can feel it in my bones. It will be challenging and rewarding. And I’m planning to take you all along with me. Measuring Cups Optional (MCO) is my favorite outlet. MCO is more than just a blog and an instagram account. It’s where I share a glimpse into my life. My memories, my life experiences, my cooking successes, and my adventures.
I want to take this opportunity to thank you, my followers, for your support over the last year. Measuring Cups Optional would not be where it is today if it wasn’t for you. All the love, the messages, the likes, the comments, the shares, the unwavering support while I’m constantly working to update the blog — all those things mean the world to me. And I can honestly say that MCO is nothing without its followers. So, Thank you. Stay tuned in 2019 for so much more.
Ingredients
- 3 large Sweet Potatoes, cut into ½ inch pices
- 4 Bone-in Skin on Chicken Thighs
- ½ Red Onion
- 1 tablespoon Dried Mint
- 2 tablespoons Pomegranate molasses
- 1 tablespoon Lemon juice
- To taste Salt
- 1 Garlic clove, minced
- 1 tablespoon Seven Spice
- 3 tablespoons Sumac
- 1-2 tablespoons Olive oil
- ? cup Chicken Broth
- Pomegranate Seeds for garnish
Instructions
- Preheat oven to 425 F
- In a small bowl, mix together garlic, 2 tablespoons finely chopped red onion, sumac, seven spice, dry mint, salt, Lemon Juice, and Pomegranate Molasses until combined
- Using your hands, rub the mixture on both sides of the chicken and set aside
- Heat 1 tablespoon olive oil in a heavy, oven proof, skillet over medium-high heat. Add the chicken and cook for about 2 minutes on each side, remove from pan
- Cut the rest of your red onion into slices and mix with sweet potato cubes and salt. Add the sweet potatoes to the pan and cook over medium-high heat until the onions have slightly yellowed.
- Carefully place the chicken on top of the sweet potatoes, and add ? cup chicken broth
- Cover with foil and bake for 35 minutes
- Remove the foil, and broil for 5 minutes, util the chicken skins are lightly browned.
