Sautéed Chicken with Walnuts & Pomegranate
This dish features tender chicken sautéed to perfection, complemented by the earthy crunch of walnuts and the bright sweetness of pomegranate seeds. It's a delightful taste of traditional Turkish cuisine in every bite.
Ingredients
- 2 tbsp oil
- 8 chicken thighs, skin on, bone in
- 2 small onions, finely chopped
- 2 tbsp plain flour
- 300 g walnuts
- 300 mls pomegranate molasses
- 1 litre water
- 1 x 10g chicken stock cube
- salt
- pepper
- 1 fresh pomegranate, seeds
- juice and finely grated zest of 2 lemons
Instructions
- Blitz the walnuts in a food processor until you have a fine crumb.
- Preheat a sauté pan and add the oil.
- Season the chicken thighs well with salt and pepper and brown well in the oil on both sides.
- Lift out the thighs, add the onions, and cook over high heat until well coloured. Add a little flour to soak up the oil.
- Add the walnuts, molasses, water, and stock cube, stir well, bring to the boil, then add the chicken thighs back into the liquid, season well.
- Cover and simmer for 15-20 minutes, or until cooked through.
- Once cooked, remove the lid and reduce it slightly to thicken it, and it will have a nice colour.
- Serve in a deep bowl sprinkled with fresh pomegranate seeds with pilaf (see recipe)
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
1033
Calories
62G
Fat
7G
Saturates
41G
Sugars
817G
Salt
58G
Protein
67G
Carbs
9G
Fibre
ⓘ UK Government Reference Intakes (RIs).
