Pomegranate And Chicken Stew Recipe

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
Pomegranate And Chicken Stew
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ingredients serve

Ingredients for Pomegranate And Chicken Stew Recipe

  • 1-2 chopped, large yellow onions
  • 2 tablespoon unsalted butter
  • 3 tablespoon extra virgin olive oil
  • 5 tablespoon Pomegranate molasses
  • 1/2 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
  • 1/2 teaspoon Turmeric
  • 1/4 teaspoon Cinnamon
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon ground black pepper
  • As required Salt
  • 1/2 cup fresh pomegranate arils for garnish

Directions: Pomegranate And Chicken Stew Recipe

step 1

  • 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

  • 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

  • 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

  • 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

  • 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

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

MacroNutrients

  • Carbs
    74g
  • Protein
    261g
  • Fiber
    23g

Fats

  • Fat
    362g

Vitamins & Minerals

  • Calcium
    554mg
  • Iron
    24mg
  • Vitamin A
    34mcg
  • Vitamin B1
    3mg
  • Vitamin B2
    2mg
  • Vitamin B3
    71mg
  • Vitamin B6
    7mg
  • Vitamin B9
    372mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    49mg
  • Vitamin E
    24mg
  • Copper
    7mcg
  • Magnesium
    751mg
  • Manganese
    9mg
  • Phosphorus
    3315mg
  • Selenium
    247mcg
  • Zinc
    25mg
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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Recipe By Slurrp