Pomegranate And Chicken Stew Recipe

Name: Pomegranate And Chicken Stew Recipe
Yield: 1
Cuisine: Moroccan

Recipe By Slurrp

Pomegranate and Chicken Stew Chicken legs are cooked together with walnuts and pomegranate juice, which creates a wonderfully thick sauce.

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Non Vegdiet

ingredients serve

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Ingredients For Pomegranate And Chicken Stew Recipe

1 chopped, large yellow onions
2 tablespoon unsalted butter
3 tablespoon extra virgin olive oil
5 tablespoon Pomegranate molasses
0.5 pound walnut halves
2 pound boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
2 cup chicken stock
2 teaspoon tablespoons plus 2 sugar
0.5 teaspoon Turmeric
0.25 teaspoon Cinnamon
0.25 teaspoon Ground Nutmeg
0.25 teaspoon ground black pepper
Salt
0.5 cup fresh pomegranate arils for garnish

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Directions : Pomegranate And Chicken Stew Recipe

STEP 1.Toast and grind the walnuts we can toast the walnuts in one or two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium-high heat, stirring time and again until lightly toasted, or you can cover them out in a single layer in a baking rimmed baking sheet, and toast at 350°f in the oven for 8 to 10 minutes. In the other case, once toasted, remove it from the heat and allow to cool. Once cool ample to handle, pulse in a food processor or blender until finely ground.

STEP 2.Brown the chicken pieces on all sides in a large pan, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium-high heat.

STEP 3.When the butter melts, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches (note necessary to not crowd the pan, and cook until golden brown on all sides). Sprinkle salt on the chicken while they are cooking.

STEP 4.Use a pinpoint spoon or tongs to remove the chicken from the pan, set aside. Add one tbsp of butter and a tablespoon of oil to the pan. Lower the heat to medium-low. Add the finely chopped onions to the pan and saute until translucent, stirring on occasion to release the browned bits from the edge of the pan.

STEP 5.Transfer the chicken pieces to the pan with the onions. Drain 2 cups of chicken stock over the chicken and onions. Bring it to a boil, reduce the flame, cover, and simmer gently for 30 minutes.

Nutrition
value

4567

calories per serving

362 g Fat261 g Protein74 g Carbs23 g FiberOther

Current Totals

362 g Fat
261 g Protein
74 g Carbs
23 g Fiber

MacroNutrients

Carbs
74 g
Protein
261 g
Fiber
23 g

Fats

Fat
362 g

Vitamins & Minerals

Calcium
554 mg
Iron
24 mg
Vitamin A
34 mcg
Vitamin B1
3 mg
Vitamin B2
2 mg
Vitamin B3
71 mg
Vitamin B6
7 mg
Vitamin B9
372 mcg
Vitamin B12
0 mcg
Vitamin C
49 mg
Vitamin E
24 mg
Copper
7 mcg
Magnesium
751 mg
Manganese
9 mg
Phosphorus
3315 mg
Selenium
247 mcg
Zinc
25 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.