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We prepare stewed chicken with walnut sauce and pomegranate on the Persian recipe

Ingredients

Chopped onion 1-2 pieces
Butter 2 tablespoons
Olive oil 3 tablespoons
Pomegranate Molasses 5 tablespoons
Walnuts 200 grams
Chicken Fillet 800 grams
Chicken broth 2 cups

Sugar 2 tbsp. + 2 teaspoon
Turmeric 1/2 teaspoon
Cinnamon 1/4 teaspoon
Nutmeg 1/4 teaspoon
Ground black pepper 1/4 teaspoon
Pomegranate seeds For decoration

Fry Walnuts In the oven or in a frying pan, then cool and grind with a blender.

In a large saucepan heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat. When the oil melts, send the chicken fillet pieces to the frying pan. Fry to golden color, salt. Remove the pieces of fillet from the pan and set aside.

Add one tablespoon of butter and vegetable oil to the pan. Reduce the heat to medium. Add finely chopped onions to the frying pan and fry until translucent, stirring occasionally.

Return the pieces of chicken in a frying pan with onions. Pour 2 cups of chicken broth, bring to a boil. Then, reduce the heat, cover and simmer for 30 minutes.

To intervene ground Nuts, the Gran Molasses, sugar and spices. Cover and simmer on very low heat for 1 hour, stirring every 20 minutes so that the walnuts do not stick to the bottom of the pan.

Remove from heat, add salt and sugar to taste. The finished dish is served with rice and pomegranate beans.

* Recipe for pomegranate molasses

1 art. Pomegranate molasses: mix 4 tbsp. Fresh pomegranate juice, 1/2 art. Sugar, Juice 1/2 Lemon, bring to a boil, then reduce the temperature and cook, stirring, with slow boiling to thick until the liquid Uvaritsja 4 times, approximately 1 hour.

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