1 whole chicken, cut into 8 pieces, or 4 chicken quarters
2 Tbls extra-virgin olive oil
1 medium onion, sliced
2 garlic cloves, minced
1/2 tsp ground cardamom or cinnamon
2 Tbls all-purpose flour
2 cups pure pomegranate juice (unsweetened)
1 Tbls sugar (optional)
1 Tbls finely grated lemon zest
1 Tbls freshly squeezed lemon juice
1/2 cup unsalted walnuts or pistachios, lightly toaste and coarsely chopped
Pomegranate seeds for garnish
Sprinkle salt and pepper evenly over chicken pieces. In large saute pan, heat oil over medium-high heat. Working in batches, brown chicken on both sides. Remove from pan and set aside.
Discard all but 2 tablespoons of the liquid remaining in pan. Reduce heat to medium, add onion and saute, stirring occassionally, until golden brown, 7 to 8 minutes. Add garlic, cardamom, and flour; cook, stirring continuously, 1 minute. Stir in the pomegranate juice, sugar, zest and lemon juice. Cook 2 minutes, scrapping any brown bits from bottom of pan.
Return chicken and any juices to the pan, spooning some of the sauce on top. Bring the liquid just to a boil, reduce the heat, cover the pan and simmer until chicken is tender and cooked through, about 35 to 40 minutes.
Transfer chicken to serving platter and pour sauce on it. Sprinkle with nuts and pomeganate seeds, and serve immediately.
Serve over Basmati Rice
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