Chicken, Walnut and Pomegranate Stew

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Chicken, Walnut and Pomegranate Stew

Ingredients

  • Seeds of 1 pomegranate
  • 3 shallots, peeled and finely sliced
  • 3 tbsp olive oil
  • 100ml pomegranate molasses*
  • 100g walnut halves
  • 8 chicken thighs
  • 1L chicken stock
  • 1 tbsp honey
  • 5 tsp ground cinnamon
  • 5 tsp ground nutmeg
  • Fine sea salt and black pepper to season

 

 

Method

  1. To give the dish a real depth of flavour, begin by toasting the walnuts in a shallow pan over a medium heat for 8 – 10 minutes, or until they appear slightly darker in colour and the aroma is stronger. Then cool and transfer to a blender, and blend until a fine, breadcrumb texture is achieved. Set aside.
  2. In a large frying pan, over a medium heat, gently fry the chicken in the olive oil, draining any excess fat at the end.
  3. Transfer the chicken into a large saucepan over a low-medium heat. To this add the sliced shallots, the chicken stock and season with sea salt and pepper. Gently bring to the boil.
  4. Reduce the heat and add the ground walnuts, pomegranate molasses, honey, nutmeg and cinnamon. Allow to simmer for a further 20 minutes until the sauce has thickened. Scatter the pomegranate seeds over the top of the stew prior to serving, to give a fresh kick to this rich meal.

 

Serve with cous cous, or opt for rice or quinoa if you are following a gluten free diet.

 

*Make your own pomegranate molasses by gently heating pomegranate juice in a milkpan over a low-medium heat for approx. 25 – 30 minutes. The liquid will reduce by about 2/3.

 

Cooking for one can be expensive and laborious. This recipe makes four portions, so freeze any portions that you don’t plan to eat within two days to provide a healthy and balanced ready meal for another day. Just remember to defrost your meal in the fridge for at least 12 hours prior to re-heating. We suggest that you make your cous cous, rice or quinoa fresh on the day you plan to eat.