Step 1

In a medium-sized bowl, whisk the peanut butter, pomegranate molasses, soy sauce, Thai red curry paste, honey, ginger, and garlic.

Step 2

Put the chicken thighs into a baking dish and pour half of the peanut butter sauce over the top. Mix it around so that it's coated well then set it aside on your counter to marinate for 30 minutes - or up to 8 hours in your fridge.

Step 3

Preheat your oven to 425 degrees Fahrenheit. Put the chicken into the oven and let it bake for 20 minutes. Spread the rest of the sauce over the top of the chicken and bake it for another 20 minutes, until it is bubbling and the sauce is dark brown.

Step 4

While the chicken is baking, prepare the coconut rice. Place the jasmine rice, coconut milk, and water into a small pot and bring to a boil. Reduce the heat to the lowest setting, cover, and cook for 12 minutes. Remove the pot from the heat and set it aside for 10 minutes. After 10 minutes, stir the pomegranate seeds into the rice

Step 5

Serve the chicken with the coconut rice and any or all of the optional toppings.