Pomegranate And Chicken Stew

Pomegranate And Chicken Stew Recipe

26 Rating


About Pomegranate And Chicken Stew Recipe:

Pomegranate and Chicken Stew Chicken legs are cooked together with walnuts and pomegranate juice, which creates a wonderfully thick sauce.

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  • 14 Ingredients
Adjust Servings :

Ingredients for Pomegranate And Chicken Stew Recipe

  • 1-2 chopped, large yellow onions
  • 2 tablespoon unsalted butter
  • 3 tablespoon extra virgin olive oil
  • 5 tablespoon Pomegranate molasses
  • 1/2 pound walnut halves
  • 2 pound boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
  • 2 cup chicken stock
  • 2 teaspoon tablespoons plus 2 sugar
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon ground black pepper
  • As required Salt
  • 1/2 cup fresh pomegranate arils for garnish
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Pomegranate And Chicken Stew Recipe


Toast and grind the walnuts we can toast the walnuts in one or two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium-high heat, stirring time and again until lightly toasted, or you can cover them out in a single layer in a baking rimmed baking sheet, and toast at 350°f in the oven for 8 to 10 minutes. In the other case, once toasted, remove it from the heat and allow to cool. Once cool ample to handle, pulse in a food processor or blender until finely ground.


Brown the chicken pieces on all sides in a large pan, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat.


When the butter melts, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches (note necessary to not crowd the pan, and cook until golden brown on all sides). Sprinkle salt on the chicken while they are cooking.


Use a pinpoint spoon or tongs to remove the chicken from the pan, set aside. Add one tbsp of butter and a tablespoon of oil to the pan. Lower the heat to medium-low. Add the finely chopped onions to the pan and saute until translucent, stirring on occasion to release the browned bits from the edge of the pan.


Transfer the chicken pieces to the pan with the onions. Drain 2 cups of chicken stock over the chicken and onions. Bring it to a boil, reduce the flame, cover, and simmer gently for 30 minutes.