Chicken with Walnut and Pomegranate Sauce

Name: Chicken with Walnut and Pomegranate Sauce
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 6
Cuisine: Georgia
Ingredients: 3 lbs Bone-in, skin-on chicken thighs (about 6-8 pieces); 2 cups Walnuts (toasted and finely ground); 2 medium Onions (finely chopped); 5 cloves Garlic cloves (minced); 0.5 cup Pomegranate molasses; 1.25 cups Chicken broth (low-sodium); 2 tsp Ground coriander; 1.5 tsp Aleppo pepper (or red pepper flakes to taste); 1 tsp Sweet paprika; 1.5 tsp Salt (or to taste); 0.5 tsp Black pepper (freshly ground, or to taste); 1 tbsp Olive oil; 0.25 cup Pomegranate seeds (for garnish); 0.25 cup Fresh cilantro (chopped, for garnish)

A rich and flavorful Georgian dish featuring tender chicken simmered in a creamy sauce made from ground walnuts, pomegranate molasses, and aromatic spices. This dish balances sweet, tart, and savory notes, often garnished with fresh pomegranate seeds and herbs.

준비 시간25 minutes

조리 시간1 hour 30 minutes

총 시간1 hour 55 minutes

1회 제공량6

난이도Medium

원본· Feb 8

나만의 버전 만들기

👨‍🍳 조리법

1
Season the chicken pieces generously with salt and pepper on both sides. Set aside.
💡 전문가 팁: Using bone-in, skin-on chicken thighs will yield the most flavorful and tender results.
2
Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Sear the chicken pieces in batches until golden brown on all sides, about 4-5 minutes per side. Remove chicken to a plate and set aside.
💡 전문가 팁: Do not overcrowd the pan, as this will cause the chicken to steam rather than brown.
3
Reduce the heat to medium-low. Add the chopped onions to the skillet and sauté until softened and lightly browned, about 5-7 minutes. Add the minced garlic, ground coriander, Aleppo pepper (or red pepper flakes), and sweet paprika. Cook for another 1-2 minutes until fragrant.
4
Stir in the ground walnuts and cook for 2-3 minutes, stirring constantly, until lightly toasted and aromatic. Be careful not to burn them.
5
Pour in the pomegranate molasses and chicken broth. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the sauce to a simmer.
💡 전문가 팁: This step helps to incorporate all the flavorful fond into the sauce.
6
Return the seared chicken pieces to the skillet, nestling them into the sauce. Ensure the chicken is mostly submerged. Cover the skillet tightly with a lid or foil.
💡 전문가 팁: If your skillet is not oven-safe, transfer the sauce and chicken to a Dutch oven or baking dish.
7
Transfer the skillet to a preheated oven at 350°F (175°C). Braise for 1 hour to 1 hour 15 minutes, or until the chicken is cooked through and very tender.
💡 전문가 팁: The chicken should reach an internal temperature of 175°F (80°C).
8
Remove the lid and continue to cook for another 15-20 minutes, uncovered, allowing the sauce to thicken slightly.
💡 전문가 팁: The sauce should be thick enough to coat the back of a spoon.
9
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh pomegranate seeds and chopped cilantro before serving.
💡 전문가 팁: Serve hot with white rice or crusty bread to soak up the delicious sauce.

요리 기록 추적

💡 전문가 팁

✓Toasting the walnuts before grinding enhances their flavor and aroma.
✓Adjust the amount of Aleppo pepper or red pepper flakes to your preferred level of spice.
✓Pomegranate molasses can be found in Middle Eastern or specialty food stores.
✓This dish can be made ahead of time and reheated gently.

✨ 변형 아이디어

이 레시피를 나만의 스타일로 바꾸는 영감

Use chicken breast instead of thighs for a leaner option, but be careful not to overcook.
Add a tablespoon of tamarind paste for an extra layer of tartness.
For a sweeter sauce, add a teaspoon of sugar or honey.
A pinch of ground cinnamon or cardamom can be added with the other spices for more complex flavor.