Chicken with Pomegranate

In a large bowl, add the vinegar, 1 tablespoon of molasses,garlic and spices and mix well.
Add the chicken thighs and coat with themixture generously.
In the bottom of a large baking dish, spread half of theonion slices.
Arrange the chickenover onion slices in a single layer and refrigerate, covered for 2 hours.
Remove the baking dish from refrigerator andset aside at room temperature for about 15-20 minutes before cooking.
Preheat the oven to 450 °F.
In a large heavy-bottomed skillet, heat 1tablespoon of oil over medium-high heat and cook the chicken thighs for about2-3 minutes per side.
Remove from the heat and place the chickenthighs in a large roasting pan.
In the sameskillet, heat the remaining oil over medium-high heat and sauté the remaining onionslices for about 3-5 minutes.
Stir in the wineand cook for about 2-3 minutes, scraping up the browned bits from the bottom.
Add the remaining pomegranate molasses, bayleaf, some seasoned salt and broth and stir to combine.
Reduce the heat to medium-low and cook forabout 5-7 minutes.
Discard the bay leaf and place the sauce overthe chicken thighs in the roasting pan.
Cover the roasting pan and bake for about 20minutes.
Uncover the roasting pan and arrange on thelowest rack of oven.
Bake for about 25-30 minutes or until chickenis cooked through.
Remove from oven and set aside for about 5minutes before serving
Sprinkle with dried mint and serve with thegarnishing of pomegranate seeds and sesame seeds.