Posted on
10 October 2012
by
ewfood
Easy Persian Chicken in Pomegranate & Walnut Sauce
Ingredients
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
Preparation
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Brown the chicken and then cook until it's almost ready to serve.
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Saute the onions in the olive oil or butter.
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When they are golden add the walnuts and stir.
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Pour on the pomegranate juice, syrup and sugar and stir again.
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Add the stock to make about 750 ml of liquid.
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Add the nutmeg, cinnamon and black pepper and simmer for 15 minutes until the liquid has reduced to half the original quantity.
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Add the almost cooked meat and cook for a few minutes longer.
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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
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