Easy Persian Chicken in Pomegranate & Walnut Sauce [1]

1 kg chicken thighs or chicken or duck breast or lean lamb

4 tbsp olive oil or butter for cooking the meat

1 finely chopped onion

200-250g walnuts, ground

200-250ml pomegranate juice

1 lemon, juiced

4-5 tbsp pomegranate syrup

3 tbsp sugar

½ tsp each of black pepper, nutmeg, cinnamon

250ml beef stock

1

Brown the chicken and then cook until it's almost ready to serve.
2

Saute the onions in the olive oil or butter.
3

When they are golden add the walnuts and stir.
4

Pour on the pomegranate juice, syrup and sugar and stir again.
5

Add the stock to make about 750 ml of liquid.
6

Add the nutmeg, cinnamon and black pepper and simmer for 15 minutes until the liquid has reduced to half the original quantity.
7

Add the almost cooked meat and cook for a few minutes longer.
8

Adjust the seasoning to taste.

Cooks Note

Serve with basmati or long grain rice with a little spinach added and some pinenuts and a little cinnamon