Persian Pomegranate Chicken
Persian Pomegranate Chicken is a braised dish with chicken thighs, pomegranate molasses, and walnuts, creating a rich and tangy flavor.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Chicken Thighs (bone-in and skin-on) | 1 | Kilogram |
| Onion (finely chopped) | 2 | Count |
| Garlic (minced) | 4 | Clove |
| Walnuts (finely ground) | 200 | Grams |
| Pomegranate Molasses (thick and syrupy) | 120 | Milliliters |
| Chicken Broth (low sodium) | 500 | Milliliters |
| Turmeric (ground) | 1 | Tsp |
| Cinnamon (ground) | 0.5 | Tsp |
| Salt (to taste) | 1 | Tsp |
| Black Pepper (freshly ground) | 0.5 | Tsp |
| Olive Oil (extra virgin) | 3 | Tbsp |
| Pomegranate Seeds (for garnish) | 100 | Grams |
| Parsley (fresh, chopped for garnish) | 1 | Bunch |
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
- Add minced garlic, turmeric, and cinnamon to the onions. Stir for 1 minute until fragrant.
- Add chicken thighs to the pot, skin side down, and brown on both sides, about 5 minutes per side.
- Stir in ground walnuts and cook for another 2 minutes.
- Pour in pomegranate molasses and chicken broth. Stir well to combine.
- Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Simmer for 45 minutes to 1 hour, until the chicken is tender and the sauce has thickened.
- Adjust seasoning if necessary. Garnish with pomegranate seeds and chopped parsley before serving.
Prep
- Thaw chicken thighs in the refrigerator overnight if frozen.
Kitchen equipment
Pomegranate MolassesLarge Pot With Lid