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Walnut and pomegranate chicken (Khoresht anaar-aveej)
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Prep Time:
10 minutes
Cook Time:
85 minutes
Total Time:
95 minutes
Indulge in a succulent twist on roast chicken with a sweet and tangy pomegranate molasses glaze. Simply delightful!
Ingredients:
  • 200g walnut
  • 36.40 gm olive oil
  • 2kg whole fresh chicken, cut into 8 portions
  • 4 brown onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 80ml pomegranate molasses
  • 40.00 gm caster sugar
  • 375ml chicken stock
  • Fresh coriander, to serve
  • Flat-leaf parsley, to serve
  • Mint leaves, to serve
Instructions:
  • Add walnuts to a food processor and pulse until they achieve a crumb-like texture. Reserve for later use.
  • In a large frying pan, heat half of the oil over high heat. Cook half of the chicken, turning occasionally, for 5 minutes until golden brown. Transfer to a bowl and repeat with the remaining chicken.
  • Heat the remaining oil in the pan, then sauté the onion until golden for about 10 minutes. Stir in garlic until aromatic, then add back the chicken along with walnuts, pomegranate molasses, sugar, and chicken stock or water. Bring to a boil, then simmer on low for 1 hour until the sauce thickens and the chicken is tender. Season with salt, pepper, and sugar. Serve in a dish topped with coriander, parsley, and mint leaves.

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