Persian Chicken with Pomegranate and Walnuts
Chicken, walnuts and pomegranate juice come together in this dish, simmered on the stove. It comes to the table with rice or a savory couscous.
1 hr 20 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 20 min · Cook 60 min · 80 min total
- medium
- 1
Heat 1 Tbl. oil in a large frying pan and saute chicken until golden brown. Add half the onion and fry til softened, then add water.
- 2
Bring to a boil, cover and reduce heat. Simmer 15 minutes. In another fry pan, heat remaining oil and fry the rest of the onion for 2-3 minutes, until soft. Add the chopped walnuts and fry for 2-3 more minutes, stirring frequently so the walnuts don't burn.
- 3
Stir in pomegranate juice, tomato paste, lemon juice and sugar. Let simmer for 5 minutes, adding salt and pepper to taste. Pour sauce over chicken, ensuring all pieces are coated.
- 4
Cover again and simmer for 30-35 minutes until the chicken is done and the oil from the nuts has risen to the surface.
- 5
Serve at once with rice or a savory couscous.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
