Chicken with Walnut and Pomegranate Sauce
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.
🧂 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)
👨🍳 Instructions
- 1
Season the chicken pieces generously with salt and pepper on both sides. Set aside.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: 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.
💡 Tip: Serve hot with white rice or crusty bread to soak up the delicious sauce.
💡 Pro Tips
- ✓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.
✨ Twist Ideas
Inspiration for your own version of this recipe
- 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.