Drain soaked lentils then boil in water for 20-25 minutes until beginning to soften. Drain and set aside. Rinse saucepan.
Heat oil in rinsed saucepan and brown chicken. Add onion, carrots and rosemary and sauté for 2-3 minutes. Pour in stock and pomegranate molasses and drained, par-cooked lentils. Cover and simmer for 20 minutes or until chicken is cooked through and lentils are al dente. Simmer with lid off for 5-10 minutes if still too liquid. Taste and season with salt and pepper.
Garnish with parsley and serve.
