Rating: 4 stars
76 Ratings
  • 5 star values: 42
  • 4 star values: 19
  • 3 star values: 7
  • 2 star values: 4
  • 1 star values: 4

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.

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Recipe Summary

cook:
2 hrs 30 mins
total:
2 hrs 45 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

785 calories; protein 24.4g; carbohydrates 95.4g; fat 39g; cholesterol 63.8mg; sodium 444.7mg. Full Nutrition
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