Make the spice rub for the chicken by combining the ingredients (A) in a small bowl.
Boil 2 cups water, salt, and a bit of olive oil in a saucepan. Add 1 cup rice and bring to a boil. Reduce heat and cook for 20 minutes.
While the rice is cooking: core and chop 1 small apple, 1 stalk celery, and 1/4 purple onion. Add a bit of olive oil to a small non-stick skillet. Saute the veggies and fruit for five minutes.
Add 1 tablepsoon. olive oil to a large non-stick skillet. Sear chicken breasts until browned on both sides.
Place the skillet in a preheated 375 oven for 15 minutes. When the rice is cooked, add the sauteed fruit and veggies.
Add 1/2 cup pomegranate arils, 1/3 cup craisins, 1/3 cup golden raisins, and 1/3 cup chopped pistachios. Stir to combine, and place the pilaf on an oval serving platter.
Take the chicken out of the oven and place on top of the pilaf. Add 2 tablepsoons. pomegranate molasses to the spicy drippings in the pan.
Combine over medium heat until thick and bubbly.
Pour the sauce over the chicken and serve.
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