How to Make Tasty Braised Chicken In Pomegranate And Walnut Sauce

Braised Chicken In Pomegranate And Walnut Sauce. Great recipe for Braised chicken in pomegranate and walnut sauce. A simple dish with Persian flavours that will delight your taste buds. The addition of pomegranate molasses adds an underlying sweetness and sourness that is so typical in Persian cuisine.

Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender. This recipe reached the kitchens of Baghdad from the cities of Najaf and Karbala. You can have Braised Chicken In Pomegranate And Walnut Sauce using 18 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Braised Chicken In Pomegranate And Walnut Sauce

1. Prepare 500 gram of chicken thighs with bones.
2. Prepare 1 of yellow onion grind to paste.
3. You need 1 of tomato grind to paste.
4. You need 1.5 tsp of olive oil.
5. Prepare 1 tbsp of butter.
6. It's 4 tbsp of pomegranate molasses.
7. It's 200 grm of walnuts(toasted)1)2.
8. You need 1/2 tsp of sugar.
9. Prepare 1/2 tsp of cinnamon powder.
10. Prepare 1/4 tsp of nutmeg powder.
11. Prepare 1/4 tsp of nutmeg powder.
12. It's 1/4 tsp of all spices powder.
13. Prepare 1/2 tsp of black pepper powder.
14. Prepare 1 litre of cold water.
15. It's to taste of salt.
16. It's of Chichicken marinade.
17. It's 1 tsp of paprika powder.
18. Prepare 1tsp of salt.

Add the ground walnuts, pomegranate molasses, brown sugar, saffron, cumin and the chicken broth and bring to a boil. Return the chicken to the sauce, turn to coat and season with. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.

Braised Chicken In Pomegranate And Walnut Sauce instructions

1. Grind walnuts until extremely fine with a paste like consistency..
2. In a heavy bottomed pan and walnuts and cold water.Bring to boil and cook for 3 to 4 minutes.Turn the heat to simmer.Partially cover with lid and cook for 2 hours;stir occasionally to prevent walnuts from sticking..
3. Marinate chicken in salt and paprika powder for 30 minutes..
4. Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
5. To the same skillet add onion paste;saute until brown and all the water has dried up Remove and keep aside..
6. Once the walnut sauce has thickened and reduced in quantity,add chicken pieces,onion paste and the remaining ingredients. Cover and let cook over low heat for 45 minutes until chicken is cooked through..
7. Taste seasoning and adjust accordingly.
8. Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces.Turn heat off..
9. Garnish with pomegranate seeds and serve hot with steamed rice..

This stew is wonderful eaten the day after cooking and can be. Notes: Pomegranate molasses, sometimes called pomegranate syrup, is available in most Middle Eastern markets. It has the color and consistency of molasses but is simply reduced pomegranate juice, without added sugar. Remove the chicken from its sauce, reserving the sauce, and pat dry. Fesenjan. (Persian chicken in pomegranate-walnut sauce).