An aromatic dish that promises to please all the senses, this recipe for persian chicken stew with walnut and honey sauce is certainly one to try.
Serves 4
Cooking time: 1 ½ hours
What You’ll Need:
- 220g walnut halves
- 25g unsalted butter
- 3 tbsp olive oil
- 1kg chicken breasts or thighs, trimmed of excess fat
- 2 large onions, sliced
- 5 tbsp pomegranate molasses
- 2 tbsp sugar
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground black pepper
- 1 pint chicken stock
- 200g Rachel’s Greek Style Honey Yogurt
To Serve:
- Fresh pomegranate seeds
- Rice or couscous
What To Do:
- First warm the walnuts in a pan on medium heat, stirring frequently until toasted. Remove from the heat and allow to cool. Once cool enough to handle, pulse them in a food processor or blender until finely ground
- In a large frying pan or casserole pan heat the butter with the oil. When the butter has melted and the oil is hot add the chicken pieces. Work in batches so as not to crowd the pan. Cook until golden and remove them from the pan
- Add the onions and soften until translucent. Do not allow them to stick to the pan
- Return the chicken to the pan with the onions and mix in the pomegranate molasses, sugar and spices. Pour over the chicken stock
- Bring to the boil and then simmer gently for 1 hour, stirring occasionally
- Add the ground walnuts and continue to cook for 30 minutes. Ensure you stir them well as this will prevent the walnuts sticking to the bottom of the pan. Add the yogurt and allow this to warm through
- Remove from the heat and season to taste
- Garnish with pomegranate seeds and serve with either rice or couscous
Recipe from www.rachelsorganic.co.uk