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Chicken Stew with Pomegranate and Walnuts
A rich and flavorful stew featuring tender chicken simmered in a unique sauce made from ground walnuts and pomegranate molasses. This dish, inspired by Persian and Armenian culinary traditions, offers a delightful balance of sweet, tart, and savory notes.
🧂 Ingrédients
- 2 lbs Boneless, skinless chicken thighs(cut into medium-sized pieces)
- 2 medium Yellow onions(chopped (~3 cups))
- 2 tbsp Butter(grass-fed recommended)
- 3 tbsp Olive oil
- 0.5 lb Walnut halves(toasted and finely ground (~2 cups))
- 2 cups Chicken stock
- 5 tbsp Pomegranate molasses
- 1 tsp Turmeric
- 0.5 tsp Cinnamon
- 0.5 tsp Nutmeg
- 0.25 tsp Black pepper
- 0.5 tsp Sea salt
- 0.5 cup Pomegranate seeds(for garnish)
👨🍳 Instructions
- 1
Toast the walnuts on a baking sheet at 350°F (175°C) for 8-10 minutes, or until fragrant. Let cool, then pulse in a food processor or high-powered blender until finely ground.
- 2
Season the chicken pieces with salt, pepper, turmeric, cinnamon, and nutmeg. Heat 1 tablespoon of butter and 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides in batches, being careful not to overcrowd the pan. Remove the chicken and set aside.
- 3
Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the pot. Lower the heat to medium-low and add the chopped onions. Sauté until translucent, about 5-7 minutes.
- 4
Return the browned chicken to the pot with the sautéed onions. Add the chicken stock. Bring to a boil, then reduce the heat to a simmer, cover, and cook gently for 30 minutes.
- 5
Stir in the ground walnuts, pomegranate molasses, and remaining spices. Cover and cook on low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.
- 6
Taste and adjust seasoning if necessary. Garnish with pomegranate seeds before serving.
💡 Conseils de pro
- ✓If you can't find pomegranate molasses, you can make your own by simmering 1 cup of pomegranate juice with 2 tablespoons of sugar and the juice of 1/2 lemon until reduced to about 5 tablespoons.
- ✓Ensure the walnuts are finely ground for a smooth sauce consistency.
- ✓This dish benefits from slow cooking, so don't rush the simmering process.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Use chicken breasts instead of thighs, adjusting the cooking time accordingly.
- Add a tablespoon of honey or a touch of balsamic vinegar to the sauce for added complexity.