CHICKEN-POMEGRANATE STEW

By grinder

Ingredients

• 2 tablespoons Extra Virgin Olive Oil, divided
• 1 cup Walnuts, toasted and ground
• 2 cups Water
• 3 tablespoons Pomegranate Molasses
• 6 BS Chicken Thighs
• 1 Yellow Onion, diced
• 1/2 teaspoon Turmeric
• 1 pinch Saffron {bloomed in 2 tablespoons hot water}
• Salt and Freshly Ground Pepper
• 1/4 cup Mint Leaves, for garnish
• 1/4 cup Pomegranate Seeds, to garnish
• Greek Yogurt, to garnish
• Cooked Brown Basmati Rice, to serve

Details

Adapted from abc.go.com

Preparation

Step 1

In a small saucepan over med-heat, add 1 tablespoon of olive oil and the ground walnuts. Cook until fragrant, stirring frequently and being mindful not to burn the walnuts. Add 1 water and pomegranate molasses and bring to a boil. Simmer 1 30 minutes.

In a larger straight-sided sauté pan or cast iron skillet over med-high, add the remaining olive oil. Season chicken thighs generously with salt and freshly ground pepper. Once the pan is hot, brown chicken thighs on both sides. Remove to a plate, and add the onion to the pan. Cook until translucent and soft, about 5 minutes. Add turmeric and stir to toast in the oil.

Add chicken and then pour the walnut mixture into the pan. Add saffron as well as the water it bloomed in. Bring to a simmer and cook until chicken has cooked through. Check seasonings, adding more pomegranate molasses if necessary. Garnish with fresh pomegranate seeds and mint leaves, plus yogurt, if desired. Serve over rice.

HELPFUL TIPS:
1. If you can’t find pomegranate syrup, then buy pomegranate juice and simmer it to reduce by a third.
2. When making the walnut oil, let it simmer for just a minute or two on a low-heat.
3. By letting the saffron bloom in hot water, you won't use as much and therefore, will save money. You could substitute saffron for pimenton, a Spanish paprika, if you like.

*DAPHNE OZ