Chicken in pomegranate and walnut

I can’t stop making this, it is too easy and tastes divine.

Turkish chicken in pomegranate and walnuts


3 pomegranates: extract juice from all but one half. From this you take the seeds for garnish at the end.
1 chicken cut into casserole pieces (or pieces of your preference, I would never use breast in a dish like this)
2 medium onions finely chopped
1 cup of walnuts, crushed
2 teasp ground cinammon
1 teasp sugar
salt and pepper to taste
a few leaves of mint shredded for garnish
juice of one lemon


Mix the pomegranate juice with the lemon juice.

Fry the onion in ghee until it picks up a bit of colour. Add the chicken and brown lightly. Add the cinammon and sugar, mix and add the juice of pomegranate and lemon. Bring to boil and then turn down to a simmer until cooked.

At some point toast the crushed walnuts in a frying pan (without burning). Add them to the chicken maybe ten minutes before serving.

Serve garnished with mint and the pomegranate seeds you set aside. A plain pilaff is perfect on the side, though I imagine mash would also work.


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