easiest way to prepare any night of the week Walnut and pomegranate chicken (Khoresht anaar-aveej)

Good afternoon. , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Walnut and pomegranate chicken (Khoresht anaar-aveej). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Walnut and pomegranate chicken (Khoresht anaar-aveej) is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Walnut and pomegranate chicken (Khoresht anaar-aveej) is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 cups (200g) walnut halves
  • 2 tablespoons olive oil
  • 2kg whole fresh chicken, cut into 8 portions
  • 4 brown onions, thinly sliced
  • 4 garlic cloves, thinly sliced
  • 1/3 cup (80ml) pomegranate molasses (see note)
  • 2 tablespoons caster sugar
  • 1 1/2 cups (375ml) Massel chicken style liquid stock
  • Fresh coriander, to serve
  • Flat-leaf parsley, to serve
  • Mint leaves, to serve

Method

  • Step 1
    Place walnuts in the bowl of a food processor and process until they resemble breadcrumbs. Set aside.
  • Step 2
    Heat half the oil in a large frying pan over high heat. Add half the chicken and cook, turning occasionally, for 5 minutes or until golden brown. Transfer to a bowl. Repeat with remaining chicken.
  • Step 3
    Heat remaining oil in the pan. Add the onion and cook, stirring occasionally, for 10 minutes or until golden. Add the garlic and cook, stirring, for 2 minutes or until aromatic. Return chicken to the pan. Add the walnuts, pomegranate molasses, sugar and chicken stock or water. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 1 hour or until sauce thickens and chicken is tender. Remove from heat. Season with salt, pepper and sugar. Transfer to a serving dish and sprinkle with coriander, parsley and mint leaves to serve.

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