Persian Chicken with Pomegranate and Walnuts
This aromatic Persian Chicken with Pomegranate and Walnuts is packed with flavour thanks to turmeric, cinnamon, walnuts, pomegranate and pomegranate molasses. What a flavour combination! And although there are a few spices here the flavours are subtle enough for the whole family.
Before I go onto the recipe, I want to share with you a little bit about our food journey with this recipe. Please do not think this is an advertisement. I am not paid to say this to you but I truly believe it is important to look at what we are buying and where it is coming from.
You will notice I used chicken from a company called The Bare Bird. You see chicken is not only our favourite protein but we cook chicken at least 2-3 times a week so it is really important that I buy quality chicken. The reason I chose The Bare Bird is because it is 100% antibiotic free which means that the chickens never - at any stage of their life - receive antibiotics. Furthermore, in 2012 The Bare Bird made the ethical decision to remove all antibiotic growth promotants and since then they have been working towards the removal of all antibiotics. Because of this, they focus also on keeping their farms clean and take great care - ethically as well - of their chooks.
Now there is also another reason I chose these chickens - they taste fabulous. They are tender, juicy and flavourful. Best of all they have no foul smell like many other chickens do. That comes down to the fact they are 100% antibiotic free.
For more information please visit their web page https://www.thebarebird.com.au/
Tips
You won't find a simpler, more tasty recipe for this season. Within 15-20 minutes there is a gourmet meal waiting to be devoured. The ground walnuts give the sauce a thick, richness and the pomegranate molasses a sweetness that makes you go back for more - keep in mind that the suggested 1.5 tablespoons of pomegranate molasses are only a suggestion - feel free to add a tablespoon more if you love that sweetness and fruity flavour. The result of these flavours is unlike anything you have tried before and I am pretty sure you will make it again once you hear your loved ones ask for seconds.
If you haven’t tried pomegranate molasses before, well you are missing out! You can find it in your local supermarket but I find more varieties in the larger fruit/deli stores. This is the one I have used:
https://www.harrisfarm.com.au/products/chefs-choice-pomegranate-molasses
When it comes to chicken stock, try to use one without sugar. What I do at home is use hot water and add a couple of tablespoons of chicken bone broth to create my chicken stock.
This is the company I use:
https://nutraorganics.com.au/collections/broths/products/chicken-bone-broth-homestyle-original
This is only a guide but if you have any questions, please feel free to email me or contact me via Instagram, Facebook or even Pinterest.
So now it's time to get cooking!
Happy Creating,
Margaret
Persian Chicken with Pomegranate and Walnuts
Serves 4
Cooking Time: 15 minutes
Prep Time: 15 minutes
INGREDIENTS
600g The Bare Bird Chicken Thigh Fillets, cut into thirds
1 large red capsicum, sliced
1 large yellow capsicum, sliced
1 large brown onion, diced
6 garlic cloves, peeled and finely chopped
3 tbs extra virgin olive oil
1 tsp ground cinnamon
1.5 tsp ground turmeric
300ml chicken stock
100g walnuts, ground in food processor
1.5 tbs pomegranate molasses
Zest of 1 lime
Juice of 1 lime
Seasoning
To garnish
1 small red onion
½ cup parsley, finely chopped
½ a pomegranate, seeds removed
To serve
Boiled rice
Cauliflower rice
Toasted pita / flatbread
INSTRUCTIONS
1. In a wide-based pot add extra virgin olive oil and chicken. Cook until lightly browned and then add onions and sauté for 2 minutes.
2. Add capsicum, garlic and walnuts and cook over medium heat for 2 minutes.
3. Add turmeric, cinnamon, lime juice and zest, sea salt, pepper, chicken stock and pomegranate molasses and cook for 6-7 minutes, stirring occasionally.
4. Turn off heat and garnish with red onion, parsley and pomegranate seeds.
5. Serve hot alongside rice, cauliflower rice or toasted pita or flatbread.
