Recipe: Yummy Braised chicken in pomegranate and walnut sauce

Braised chicken in pomegranate and walnut sauce. In a heavy bottomed panadd walnuts and cold water. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.

Adjust seasoning and serve with plain white rice or a fancy tah chin. Marinate and cook the brisket: Season brisket all over with salt and pepper. This Tea & Soy Sauce Braised Chicken is a great dish for a weeknight meal or casual dinner party with its budget- and palate-friendly but subtly complex flavor profile; a short, easily subbed and somewhat fused ingredient list; and a beautiful presentation with little fuss. You can have Braised chicken in pomegranate and walnut sauce using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Braised chicken in pomegranate and walnut sauce

1. Prepare 500 gm of chicken thigh (with bones ).
2. Prepare 1 of yellow onion grind to paste.
3. You need 1 of tomato grind to paste.
4. Prepare 1.5 tsp of olive oil.
5. It's 1 tbsp of butter.
6. You need 4 tbsp of pomegranate molasses.
7. You need 200 grm of walnuts( toasted).
8. Prepare 1/2 tsp of sugar.
9. It's 1/2 tsp of cinnamon powder.
10. It's 1/4 tsp of nutmeg powder.
11. It's 1/4 tsp of all spices powder.
12. Prepare 1/2 tsp of black pepper powder.
13. Prepare 1 liter of cold water.
14. You need to taste of salt.
15. You need of chicken marinade.
16. Prepare 1 tsp of paprika powder.
17. It's 1 tsp of salt.

Turn off the heat and transfer the chicken to a separate bowl; allow the meat to cool. Once the chicken pieces are cool enough to handle, remove the bones and shred the meat into bite-sized pieces. Heat the olive oil in a large enameled cast-iron casserole. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.

Braised chicken in pomegranate and walnut sauce instructions

1. Grind walnuts until extremely fine with a paste like consistency.
2. In a heavy bottomed panadd walnuts and cold water. Bring to boil and cook for 3-4 minutes.turn heat to simmer.Partially cover with lid and let cook for 2 hours ;stir occasionally to prevent walnuts from sticking..
3. Marinate chicken in salt and paprika powder for 30 minutes..
4. Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
5. To the same skillet add onion paste; saute until brown and all the water has dried up.Remove and keep aside..
6. Once the walnut sauce has thickened and reduced in quantity, add chicken pieces, onion paste and the remaining ingredients. Cover and let cover over low heat for 45 minutes until chicken is cooked through..
7. Taste seasoning and adjust accordingly..
8. Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces. Turn heat off..
9. Garnish with pomegranate seeds and serve hot with steamed rice..

Remove from heat and adjust sugar and salt to taste. Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest. Chill uncovered until cold, then cover and keep chilled. The walnuts should be finely chopped into bits smaller than grains of rice, or even ground if you want a somewhat smoother sauce. Serve the chicken over long-grain saffron rice.