Walnut & Pomegranate Chicken with Rice

Name: Walnut & Pomegranate Chicken with Rice
Total time: 100 min
Yield: 4 servings
Ingredients: 700 g Boneless skinless chicken thighs; 150 g Walnuts; 3 tbsp Pomegranate molasses; 180 g Onion; 1 tbsp Olive oil; 0.5 tsp Ground turmeric; 0.25 tsp Ground cinnamon; 450 ml Chicken stock; 0.5 tsp Salt; 0.25 tsp Black pepper; 10 g Fresh parsley; 250 g Basmati rice; 450 ml Water; 40 g Pomegranate arils

Tender chicken in a tangy walnut sauce, with plain rice to catch every spoonful.

100 minutes · Easy · 4 servings

Original house recipe · Not yet kitchen-tested

Ingredients

Boneless skinless chicken thighs700 g
Walnuts150 g
Pomegranate molasses3 tbsp
Onion180 g
Olive oil1 tbsp
Ground turmeric0.5 tsp
Ground cinnamon0.25 tsp
Chicken stock450 ml
Salt0.5 tsp
Black pepper0.25 tsp
Fresh parsley10 g
Basmati rice250 g
Water450 ml
Pomegranate arils40 g

Quantities describe recipe usage, not package sizes.

Allergen notes

Walnuts. Check stock labels.

Method

Prepare the sauce

Finely chop the onion and parsley. Pulse walnuts in a food processor to a fine meal, stopping before they become nut butter. Cut the chicken into 4 cm pieces on a separate board; wash hands and utensils afterwards.

Brown and soften

Heat oil in a heavy saucepan over medium-high heat. Brown the chicken in two batches for about 6 minutes total and transfer to a clean plate. Lower the heat, add onion and cook for 8 minutes. Stir in turmeric, cinnamon and walnuts for 1 minute.

Simmer gently

Pour in the stock and pomegranate molasses. Return chicken and its juices, add salt and pepper and bring to a gentle simmer. Partly cover and cook on low for 50–65 minutes, stirring frequently along the bottom. The sauce should coat a spoon and the chicken should be tender and reach 74°C (165°F). If it thickens before the chicken is ready, add a small splash of hot water.

Cook the rice

While the main dish cooks, rinse the rice and drain. Put it in a saucepan with 450 ml water. Bring to a boil, cover and cook over the lowest heat for 12–15 minutes, or follow the packet if it specifies another ratio or time. Remove from the heat and rest covered for 10 minutes, then fluff. Serve promptly.

Serve

Divide rice and chicken among four plates. Sprinkle with parsley and pomegranate arils. Pomegranate molasses varies in tartness, so taste the sauce before serving rather than assuming it needs sweetening.

Refrigerate leftovers promptly in shallow containers within 2 hours. Reheat leftovers to 74°C (165°F).

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