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Chicken in Pomegranate Walnut Sauce

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PREP TIME
15 min
COOKING TIME
150 min
TOTAL TIME
165 min
SERVINGS
6 servings
Dinner Persian
Chicken in Pomegranate Walnut Sauce
Ingredients
  • 2 tablespoons olive oil
  • 1 1/2 pounds chicken legs, cut up
  • 1 white onion, thinly sliced
  • 1/2 pound walnuts, toasted and finely ground in a food processor
  • 1 teaspoon salt
  • 4 cups pomegranate juice
  • 1/2 teaspoon cardamom
  • 2 tablespoons sugar
Instructions
1
Preheat your stovetop to a medium heat setting, then warm up some olive oil in a large skillet. Add the chicken and sliced onions to the skillet, and let them cook for 20 minutes, stirring every now and then. Next, combine the cooked chicken mixture with some pureed walnuts, a pinch of salt, a splash of pomegranate juice, and a few ground cardamom pods. Bring the mixture to a rolling boil, then gradually decrease the heat to a low setting and cover the skillet. Let it simmer for 1 1/2 hours, stirring occasionally to prevent sticking.
2
If the sauce starts to thicken too much during this time, you can add a quarter cup of warm water to thin it out. After the initial simmering period, stir in some sugar and taste the dish to adjust the seasoning as needed. Finally, let it simmer for another 30 minutes before serving