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Daphne Oz's Chicken and Pomegranate Stew

519 Chicken Pomegranate Stew Daphne Oz
Chicken Thighs with Brown Rice and Pomegranate
skill level
Easy
time
30-60min
servings
6
cost
$
Contributed by :
Chicken and Pomegranate Stew Recipe: A double dose of pomegranate in the form of molasses and seeds adds color and freshness to a hearty stew.
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ingredients
  • 2 tablespoons Extra Virgin Olive Oil (divided)
  • 1 cup Walnuts (toasted and ground)
  • 2 cups Water
  • 3 tablespoons Pomegranate Molasses
  • 6 Chicken Thighs (boneless
  • skinless)
  • 1 Yellow Onion (diced)
  • 1/2 teaspoon Turmeric
  • pinch Saffron (bloomed in 2 tablespoons hot water)
  • Salt and Freshly Ground Pepper
  • 1/4 cup Mint Leaves (for garnish)
  • 1/4 cup Pomegranate Seeds (to garnish)
  • Greek Yogurt (to garnish)
  • Cooked Brown Basmati Rice (to serve)
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    2 tablespoons Extra Virgin Olive Oil (divided)
    1 cup Walnuts (toasted and ground)
    2 cups Water
    3 tablespoons Pomegranate Molasses
    In a small saucepan over medium heat, add one tablespoon of olive oil and the ground walnuts. Cook until fragrant, stirring frequently and being mindful not to burn the walnuts. Add the water and pomegranate molasses and bring to a boil. Simmer for 30 minutes.
  • 2
    6 Chicken Thighs (boneless, skinless)
    Salt and Freshly Ground Pepper
    1 Yellow Onion (diced)
    1/2 teaspoon Turmeric
    In a larger straight-sided sauté pan or cast iron skillet over medium-high, add the remaining olive oil. Season the chicken thighs generously with salt and freshly ground pepper. Once the pan is hot, brown the chicken thighs on both sides. Remove to a plate, and add the onion to the pan. Cook until translucent and soft, about 5 minutes. Add the turmeric and stir to toast in the oil. 
  • 3
    pinch Saffron (bloomed in 2 tablespoons hot water)
    1/4 cup Pomegranate Seeds (to garnish)
    1/4 cup Mint Leaves (for garnish)
    Greek Yogurt (to garnish)
    Cooked Brown Basmati Rice (to serve)
    Add the chicken and then pour the walnut mixture into the pan. Add the saffron as well as the water it bloomed in. Bring to a simmer and cook until chicken has cooked through. Check seasonings, adding more pomegranate molasses if necessary. Garnish with fresh pomegranate seeds and mint leaves, plus yogurt, if desired. Serve over rice.

    Helpful Tips:
    1. If you can’t find pomegranate syrup, then buy pomegranate juice and simmer it to reduce by a third.
    2. When making the walnut oil, let it simmer for just a minute or two on a low heat.
    3. By letting the saffron bloom in hot water, you won't use as much and therefore, will save money. You could substitute saffron for pimenton, a Spanish paprika, if you like.
 
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