Ingredients
For the chicken:
- 4–5 Tbsp vegetable, canola or sunflower oil
- 1 ¼ cups walnuts, finely ground
- 3 lb chicken pieces (dark meat only: legs and/or thighs), skin removed
- 1 medium onion, finely chopped
- ¼ tsp ground cinnamon
- ¼ tsp smoked paprika
- ½ tsp sweet paprika
- 1–1 ¼ tsp kosher or sea salt
- ⅛ tsp ground black pepper
- 1 ½–2 Tbsp brown sugar
- 2 ½ Tbsp tomato paste dissolved in 1 cup cold water
- 1 ¼ cups pure pomegranate juice
- ¼ cup lime juice (about 3 large limes)
- ½ cup cilantro leaves (optional)
To serve:
- 2–3 Tbsp cilantro leaves (optional)
- steamed rice
Instructions
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Heat 1 Tbsp oil in a small frying pan and cook the ground walnuts until browned, about 5 minutes. Transfer walnuts to a small bowl and set aside.
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In a 3-quart saucepan heat 2 Tbsp oil over high heat for 1 minute. Add the chicken pieces and lightly brown on both sides, about 2-3 minutes on each side. Remove the chicken pieces and place them on a plate.
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Add the onions and cook over high heat until they become soft and transparent, but not brown, about 10 minutes. If the saucepan seems a bit dry, add 1-2 more Tbsp oil.
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Mix in the browned walnuts, cinnamon, both types of paprika, salt, pepper and brown sugar.
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Pour in the tomato liquid, pomegranate juice and lime juice and bring to a boil over high heat. Reduce to a medium-low heat and simmer for 5 minutes.
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Return the chicken pieces to the saucepan, sprinkle with the cilantro leaves (if desired) and simmer partially covered over medium-low heat for 20 minutes. Remove the lid and continue to cook until sauce thickens into a gravy and chicken becomes very soft, about 45 minutes.
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Serve hot over steamed rice.
- Prep Time: 5 minutes
- Cook Time: 90 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: Mizrahi