Chicken Thighs with Brown Rice and Pomegranate
Daphne Oz's Chicken and Pomegranate Stew
- 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)
- 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.
- 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.
- 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.