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Pomegranate & chicken stew
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Total Time:
1 hour
Elevate your tomato and chicken stew with vibrant pomegranate for a burst of flavor.
Ingredients:
  • olive oil
  • 1 higher-welfare whole chicken jointed
  • 1 tsp paprika
  • 2 onions
  • 4 cloves of garlic
  • 1 red chilli
  • a few sprigs of fresh coriander
  • 300 ml tomato passata
  • 4 tbsp pomegranate molasses
  • 200 ml pomegranate juice
  • pomegranate seeds
Instructions:
  • - Heat oil in a casserole over medium heat. Season chicken with sea salt, black pepper, and paprika. Brown chicken for 7 to 8 minutes. Set aside. - Peel and slice onions, finely chop garlic, slice chili, and chop coriander. - In the same pan, add more oil with onions. Cook slowly for 15 minutes until soft, stirring in garlic, chili, and coriander for the last 5 minutes. - Stir in passata, molasses, and pomegranate juice. Bring to a boil. - Return chicken to the pan, cover, and simmer for 30 minutes until cooked, and sauce thickens. Stir often to prevent sticking. - Garnish with pomegranate seeds. Serve with rice and extra coriander.

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