Preheat oven to 190°C (375°F).
Season chicken with salt, pepper, cumin, coriander, and cinnamon.
Heat oil in a large ovenproof casserole. Brown chicken on both sides. Remove and set aside.
In same pan, sauté onion and garlic until translucent.
Add rice, stir to coat with oil.
Mix pomegranate molasses, honey, and stock. Pour over rice.
Arrange chicken on top of rice. Bring to a simmer.
Cover and transfer to oven. Bake for 35-40 minutes until chicken is cooked and rice is tender.
Rest for 10 minutes.
Garnish with pomegranate seeds, pistachios, and parsley before serving.
