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"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Chicken with walnut and pomegranate, Persian Recipe

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This recipe for Chicken with walnut and pomegranate, Persian is from Good Recipies, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
tbsp unsalted butter
▢ 1 medium brown onion - peeled and diced
▢ 3 chicken breasts - diced
▢ 1 red bell pepper - deseeded and sliced
▢ 1 yellow bell pepper - deseeded and sliced
▢ 1 small aubergine/eggplant - chopped into bite-size chunks
▢ 1 cup whole walnuts
▢ 2 cloves garlic - peeled and minced
▢ ¼ cup ground almonds (almonds meal - the grainy type, not the flour version)
▢ ½ tsp turmeric
▢ ½ tsp salt
▢ pinch of ground black pepper
▢ ¼ tsp cinnamon
▢ zest of half a lime
▢ 2 cups chicken stock (use bouillon for gluten free)
▢ 2 tbsp honey
▢ ¼ cup pomegranate molasses - **
To Serve:
▢ Boiled rice
▢ or Cous cous
▢ Seeds from half of a fresh pomegranate
▢ Small bunch flat-leaf parsley - roughly chopped
▢ 0.5 small red onion - peeled and thinly sliced
▢ 8 walnuts roughly chopped
Directions:
Directions:
Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.

Add the sliced peppers and chopped aubergine and stir. Cook for a further 2-3 minutes.

Whilst the chicken and veggies are cooking, place the walnuts in a food processor and blend just until they turn to fine crumbs.

Add the walnuts, garlic and ground almonds to the ppan and cook for a minute.

Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.

Add the chicken stock, honey and three-quarters of the molasses.

Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.

Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.

Top with pomegranate seeds, chopped parsley, red onion slices and chopped walnuts.

 

 

 

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