Middle Eastern · Dinner
Pomegranate Walnut Chicken Stew (Dairy-Free)
Braised bone-in chicken thigh simmered in a tangy pomegranate molasses and walnut sauce, thickened with ground walnuts. Onion, garlic and warm spices build the base, finished with fresh pomegranate seeds and cilantro. Served over rice, this stew balances sour, sweet and nutty richness.
$5
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
643Calories
43.9gProtein
32.1gFat
46.8gCarbs
20.2gSugar
4.7gFiber
1024mgSodium
186mgChol
7.1gSat Fat
802mgPotassium
77mgCalcium
3.8mgIron
0.6mcgVitamin B12
8.1mgVitamin C
gluten-free
protein-rich
dairy-free
Instructions
1
Prep
Pat the chicken thigh dry and season with salt. Toast the walnuts in a dry skillet 3 minutes until golden, then grind to a coarse paste.
2
Sear
Heat the olive oil in a heavy pot over medium-high heat. Brown the chicken skin-side down 5 minutes until deeply golden, then flip and sear 3 minutes.
3
Sweat
Remove the chicken and add the onion and garlic to the pot. Sweat over medium heat 4 minutes until the onion turns translucent.
4
Simmer
Return the chicken to the pot. Add the chicken stock, ground walnut paste, pomegranate molasses, cinnamon, turmeric, sugar and salt. Simmer covered over medium-low heat 40 minutes until fork-tender and sauce thickens to a glossy spoon-coating consistency.
5
Plate
Spoon the rice into a shallow bowl, top with the chicken and sauce, and finish with the pomegranate seeds and cilantro scattered over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 21 oz416g, bone-in chicken thigh
- 2/3 cup80g walnut
- 66 tablespoons (120g) pomegranate molasses
- 11 onion (140g)
- 4 cloves4 cloves garlic
- 1/21/2 teaspoon cinnamon
- 1/41/4 teaspoon turmeric-ground
- 22 tablespoon (28g) olive oil
- 1 1/2 cup360ml chicken stock
- 22 teaspoon sugar-white
- 1/21/2 teaspoon salt
- 44 tablespoons (40g) pomegranate seeds, for garnish
- 22 tablespoon (8g) cilantro, for garnish
- 1 cup200g white rice, cooked, for serving
