Pomegranate Walnut Chicken
Elevate your dinner table with this rich and aromatic Pomegranate Walnut Chicken, a dish that beautifully combines tender, golden-seared chicken thighs with a luscious, tangy-sweet sauce made from pomegranate molasses and toasted walnuts. Inspired by Persian flavors, this dish features a symphony of warm spices like cinnamon and turmeric that bring depth to the nutty and fruity sauce. Simmered to perfection, the chicken becomes irresistibly tender as it absorbs the bold, complex flavors of the sauce. Garnished with vibrant pomegranate seeds and fresh parsley, this dish not only tastes exquisite but also looks stunning. Perfectly paired with steamed basmati rice or warm flatbread, this recipe is ideal for festive gatherings or when you want to impress at dinnertime.
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Recipe Information
Ingredients
- 6 pieces Chicken thighs (bone-in, skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Onion (finely chopped)
- 3 pieces Garlic cloves (minced)
- 2 cups Walnuts (toasted and finely ground)
- 0.5 cup Pomegranate molasses
- 2 cups Chicken stock
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Ground cinnamon
- 1 tablespoon Granulated sugar
- 0.5 cup Pomegranate seeds (for garnish)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Season the chicken thighs with half of the salt and black pepper on both sides.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 5-6 minutes per side. Remove the chicken and set aside.
Reduce the heat to medium and add the chopped onion to the same skillet. Sauté until softened and golden, about 5 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the ground walnuts to the skillet and stir to combine with the onions and garlic.
Pour in the pomegranate molasses, chicken stock, turmeric, cinnamon, and the remaining salt and pepper. Stir well and bring to a gentle simmer.
Return the seared chicken thighs to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and let the chicken simmer for 50-60 minutes, stirring occasionally. The sauce should thicken as it cooks.
Taste the sauce and stir in the sugar if needed to balance the tanginess of the pomegranate molasses.
Once the chicken is tender and the sauce has thickened to a rich consistency, remove it from heat.
Garnish with fresh pomegranate seeds and chopped parsley before serving.
Serve warm over steamed basmati rice or with flatbread on the side for a complete meal.
Nutrition Facts
Calories |
4638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 323.6 g | 415% | |
| Saturated Fat | 57.6 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 772 mg | 257% | |
| Sodium | 3445 mg | 150% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 186.2 g | ||
| Protein | 227.1 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 535 mg | 41% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 3496 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
