Chicken with Pomegranate and Walnut Sauce
- Prep time:
- 10 mins
- Cook time:
- 40 - 50 minutes
- Serves:
- 4
- 1 whole chicken, cut into 8 portions or 4 quarters or 8 bone-in thighs)
- salt and ground black pepper
- ½ tsp cinnamon
- 2 tbsp olive oil to brown
- 1 large onion thinly sliced
- 2 cloves garlic crushed
- 1 tbsp tomato paste
- 1 cup each chicken stock and water
- ½ cup toasted walnuts, ground until very fine (like breadcrumbs or flour)
- 3 tbsp pomegranate molasses (available at speciality food stores)
- 2 tsp sugar
- Optional pinch saffron
- juice of ½ a lemon to serve
In a large heavy frypan or deep le creuset style ovenproof dish or pot, heat the oil. Season chicken with salt, pepper and cinnamon and brown in batches over medium high heat for 3-4 minutes each side until golden. Remove from pan and put to one side. Drain oil from pan, add onion and garlic to pan and cook over low heat until softened, 8 minutes, then add tomato paste and cook another minute (this softens out the flavour). Add chicken stock and water stirring to lift pan brownings, add ground walnuts, pomegranate molasses, sugar, and saffron if using. Stir to combine, add chicken back into pan and simmer covered for 30-40 minutes or until cooked through. Alternatively bake at 200˚C (fan bake) 40-45 minutes. Mix lemon juice into sauce. Adjust seasoning to taste and serve.
Accompany with rice and a crisp green salad.
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