Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.
Preparation Details
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds chicken legs, cut up
- 1 white onion, thinly sliced
- ½ pound walnuts, toasted and finely ground in a food processor
- 1 teaspoon salt
- 4 cups pomegranate juice
- ½ teaspoon cardamom (Optional)
- 2 tablespoons sugar (Optional)
Steps
- Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
