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 a subtle and perfect 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 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/


Now onto this recipe!

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 is 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!

Enjoy x


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


Method

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 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.


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