Pomegranate and walnut stew with chicken
From: Good Food Live
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Pomegranate and walnut stew with chicken
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Walnuts and pomegranates combine to make a chicken dish with a delicious difference in this sensational stew from Ariana Bundy
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Ingredients
- 250 g ground Walnuts
- 250ml chicken stock
- 1 chicken stock cube
- 4 golden Plums, (optional), stones removed
- 3 tbsp Olive oil
- 6 whole chicken breast fillets
- ½ large Onions, diced
- ¼ tsp Turmeric
- ¼ tsp freshly ground white pepper
- 200ml fresh pomegranate juice, r store bought (unsweetened)
- 3½ tbsp Pomegranate molasses, Persian brand)
- 1½ tbsp brown sugar
- ½ tsp ground Cinnamon
- few drops of beetroot extract, optional)
Method
1. Place the walnuts in a heavy saucepan over a medium heat and stir constantly for 3-4 minutes or so, until lightly toasted.2. Lower the heat slightly, add the chicken stock, the stock cube and the plums and cook for about 15 minutes.
3. In a separate large saucepan or casserole dish, heat the oil over a medium heat and fry the chicken on all sides to seal. Add the onions, turmeric and pepper.
4. Add the walnut mixture to the chicken, reduce the heat, cover with a lid and cook for a further 10-15 minutes.
5. Stir in the pomegranate juice, pomegranate molasses, sugar, and cinnamon and cook for 20 minutes more.
6. Just before serving, add the beetroot dye. Serve with rice.
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