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chicken in pomegranate & walnut sauce

(1 rating)
cocointhekitchen avatar
Recipe by
Colette Z
@cocointhekitchen
Lost Angeles, CA

This is not the most attractive dish on the planet, but it's very easy, very quick, and intensely delicious.

(1 rating)
yield 6 serving(s)
prep time 15 Min
cook time 40 Min

Ingredients For chicken in pomegranate & walnut sauce

  • 2 lb
    chicken thighs, skinless and boneless
  • 1
    large onion
  • 1 clove
    garlic
  • 1 tsp
    turmeric
  • 2 lb
    walnuts
  • 1 c
    pomegranate molasses
  • 1 Tbsp
    cinnamon
  • 1 tsp
    orange zest
  • 1 Tbsp
    brown sugar or honey

How To Make chicken in pomegranate & walnut sauce

  • 1
    Put chicken in a deep pot and cover with water. Add a bit of salt and pepper and cook on medium heat for about 10 minutes, skimming the residue from the top. Remove chicken, cut into bite-sized pieces. Reserve the broth which can be used to cook the rice. Chop and brown the onion. Mince the garlic and add it to the onion. Once fragrant and golden, add turmeric, salt and pepper. Chop walnuts and add to the pan to toast. Add the pomegranate molasses. I prefer Cortas brand. Finish with orange zest, cinnamon and sugar. Lower the heat and allow the sauce to thicken and caramelize. Adjust the sweetness and tartness to your liking by adding more brown sugar and/or pomegranate syrup. Add the chicken to the sauce and finish cooking it on really low heat. Serve with fluffy basmati rice and a crisp green salad.
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