Pomegranate-Glazed Chicken with Freekeh and Almonds

Pomegranate molasses — tangy, deeply fruity, and slightly sweet — makes an excellent glaze for roasted chicken, caramelizing into a sticky, dark coating as it cooks. Serving it over freekeh, a smoky roasted green wheat, gives the whole plate a nutty, whole-grain base.

Pomegranate molasses is concentrated from an antioxidant-rich fruit long associated with skin-friendly eating, and it's joined here by toasted almonds, which bring their own vitamin E. Freekeh adds fiber and plant protein, rounding the meal into something substantial rather than just a garnish for the glaze.

If pomegranate molasses isn't in your pantry, it's worth seeking out at a Middle Eastern grocer — it keeps for months and finds its way into salad dressings and marinades alike.