Pomegranate and Chicken Stew

    Pomegranate and Chicken Stew


    68 people made this

    About this recipe: Chicken legs are cooked together with walnuts and pomegranate juice, which creates a wonderfully thick sauce. Serve with mashed potatoes or freshly cooked rice.

    Serves: 6 

    • 2 tablespoons olive oil
    • 675g chicken legs, cut up
    • 1 white onion, thinly sliced
    • 225g walnuts, toasted and finely ground in a food processor
    • 1 teaspoon salt
    • 1 litre pomegranate juice
    • 1/2 teaspoon cardamom
    • 2 tablespoons sugar

    Prep:15min  ›  Cook:2hr30min  ›  Ready in:2hr45min 

    1. Heat olive oil in a large frying pan over medium heat. Place chicken and onions in frying pan; cook 20 minutes, stirring occasionally. Mix in ground walnuts, salt, pomegranate juice and cardamom. Bring to the boil. Reduce heat to low, cover and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 60ml cup warm water.) Mix in sugar, adjust seasoning and simmer 30 minutes more.

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