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Chicken and pomegranate koresh
Chicken and pomegranate koresh
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
"Vibrant Persian dish with tangy sauce, jeweled with pomegranate seeds and pistachios - a flavorful delight!"
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1.8kg chicken marylands, excess fat trimmed
  • 2 brown onions, halved, thinly sliced
  • 1.25 gm ground cumin
  • 1/2 tsp ground cardamom
  • 0.63 gm ground ginger
  • 1/4 tsp ground turmeric
  • Pinch of saffron
  • 2 x 473ml bottles pomegranate juice (see Notes)
  • Pistachio kernels, chopped, to serve
  • Pomegranate seeds, to serve
  • Fresh continental parsley leaves, to serve
  • Steamed saffron rice, to serve
Instructions:
  • Heat the oil in a large flameproof casserole dish over medium-high heat until shimmering. Season the chicken and sear in 2 batches for 3-4 minutes per side until golden brown. Remove to a plate.
  • Drain excess fat from the pan, lower heat, and sauté onion until golden, stirring often for 10 minutes. Stir in cumin, cardamom, cinnamon, ginger, turmeric, and saffron, and cook for 1 minute. Add chicken and pomegranate juice, cover, and simmer on low for 50 minutes until chicken is tender.
  • Place the chicken on a platter and cover it with foil to keep warm. Turn up the heat to high and let the cooking liquid simmer for about 8 minutes until it thickens slightly. Pour the reduced liquid over the chicken and top it with pistachios, pomegranate seeds, and parsley. Enjoy with the steamed saffron rice on the side.

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