February 6, 2019

I adore middle-eastern food! And this Persian chicken stew is just incredible. Such a unique taste thanks to the large amount of toasted walnuts and pomegranate molasses.

  • 1-2 large onions [3 cups]
  • 2 tablespoons butter
  • 3 tablespoons olive oil
  • 5 tablespoons pomegranate molasses
  • 450g walnuts halves
  • 900g chicken breasts
  • 500ml chicken stock [2 cups]
  • 2 tablespoons sugar
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon black pepper
  • salt
  • fresh pomegranate arils [for garnish]

_ lightly toast walnuts in a large skillet [without oil] until fragrant [alternatively toast them in the oven at 180°C for 8 minutes]

_ blend walnuts until finely ground
_ heat half the butter and half the oil in a large pan
_ dice chicken and fry chicken until nicely browned from all sides
_ finely dice the onions
_ heat remaining butter and oil and sauté the onion
_ combine chicken and onion with the stock and bring to a boil
_ reduce to a simmer, cover and simmer for about 30 minutes
_ add ground walnuts, spices, sugar and pomegranate molasses
_ cover and simmer for another hour [stirring in-between to keep the nuts from sticking to the bottom]
_ season with sugar and salt to taste [chicken should now be tender and falling apart easily]
_ serve with rice and sprinkle with pomegranate arils

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