【Persian pomegranate walnut stew chicken】Cooking time: 2 hours
Ingredients required: 1 chopped yellow onion / 2 tablespoons unsalted butter / 3 tablespoons extra virgin olive oil / 5 tablespoons pomegranate honey sauce / 1 bowl of walnuts
/2 pounds boneless, skinless chicken thigh or breast, remove excess fat, cut into medium-sized pieces, and use kitchen paper to dry the water and set aside
/2 cups chicken broth/2 tablespoons + 2 teaspoons sugar, 1/2 teaspoon turmeric powder, 1/4 teaspoon ground cinnamon, nutmeg powder, ground black pepper, a pinch of salt, fresh pomegranate grains
method:
1. Roast the walnuts and grated them
Place them evenly in a baking sheet and heat in the oven at 180 °C for 8-10 minutes. After cooling, stir in a blender until ground.
2. Fry the chicken until golden brown on all sides
In a pot, add 1 tablespoon butter and 2 tablespoons olive oil over medium heat. After the butter has melted, place the chicken nuggets in a pan, fry until golden brown on each side, and sprinkle some salt over the chicken to taste.
3. Sauté the onion
Remove the chicken from the pan with a spoon and set aside. Add 1 tablespoon of butter and 1 tablespoon of olive oil to the pan. On medium heat, add the chopped yellow onion to the pan and sauté until translucent.
4. Add the chicken and broth
Put the chicken back in the pan. Pour 2 cups of chicken broth over the chicken and onion. Bring to a boil, cover the pot and cook over medium heat for 30 minutes.
5. Add grated walnuts, pomegranate honey sauce, sugar, spice powder (turmeric, cinnamon, nutmeg, black pepper), salt
Add the above ingredients in turn, cover and simmer for 1 hour over low heat, stirring every 20 minutes to prevent sticking to the bottom of the pan. After 1 h, turn off the heat and adjust the amount of sugar/salt.
6. Garnish with fresh pomegranate grains on a plate
The message came from Iran's Mahan Air. The article was edited and published by today's headline "Yipin Persian Culture", which was synchronized with Penguin, Weibo and other platforms.