Persian Chicken W/Pomegranate and Walnuts

1. 1

   Heat 1 Tbl.

2. 2

   oil in a large frying pan and saute chicken until golden brown.

3. 3

   Add half the onion and fry til softened, then add water.

4. 4

   Bring to a boil, cover and reduce heat.

5. 5

   Simmer 15 minutes.

6. 6

   In another fry pan, heat remaining oil and fry the rest of the onion for 2-3 minutes, until soft.

7. 7

   Add the chopped walnuts and fry for 2-3 more minutes, stirring frequently so the walnuts don't burn.

8. 8

   Stir in pomegranate juice, tomato paste, lemon juice and sugar.

9. 9

   Let simmer for 5 minutes, adding salt and pepper to taste.

10. 10

    Pour sauce over chicken, ensuring all pieces are coated.

11. 11

    Cover again and simmer for 30-35 minutes until the chicken is done and the oil from the nuts has risen to the surface.

12. 12

    Serve at once with rice or a savory couscous.

* Per serving · 4 servings · Values may vary.

No additional tips available.