What is it about pomegranates that just make a meal look so enticing? I think it’s because pomegranates = sophistication. They’re the culinary fruit equivalent of diamonds. I’ve been a bit obsessed with them recently - even adding them to my hot smoothies. My bottle of pomegranate molasses however, has - until now - sat in the cupboard, unopened, for about 2 years. I always meant to use it, along with the ras el hanout, the dusty jar of artichokes and that packet of strawberry Angel Delight (every adult in the UK ate this mousse-made-from-milk-and-powder throughout their childhood). I was experimenting with some freezer friendly recipes outside of your normal soups, chili and lasagne and I hit upon this: A tender chicken stew made with ground nuts, stock and molasses. You can make it ahead and freeze it. Then simply defrost, re-heat and top with chopped parsley and pomegranate seeds to get a bright looking, fresh tasting meal that feels like you’ve just whipped it up. It’s got a sweet-yet-tangy taste to it with just a couple of spices in there - meaning it’s mild enough for children and adults alike. It looks like a recipe you’ve slaved over, but it only takes about 10 minutes prep and 30 minutes to cook. I’ve modified this Persian Chicken recipe slightly from the original Iranian recipe, adding some garlic, a little lime zest, and also using a combination of ground walnuts and almonds, rather than just walnuts alone. Serve it over boiled rice, perfect fried rice or cous cous for an easy dinner that everyone will enjoy. This recipe first appeared on Or So She Says
The Persian Chicken Recipe:
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