This may be one of the best chicken dishes I have ever made. Maybe I’m just a sucker for pomegranate and Persian spices, but seriously…YUM. I recommend serving with Persian Rice.
Yield 6-8 servings
2 cups of raw almonds
2 lb boneless, skinless chicken thighs, breasts, or a combination
1 tablespoon of ghee (or coconut oil)
Salt, to taste
1 tablespoon of olive oil
1 large onion, diced into small pieces
2 cups of chicken stock
2 tablespoons of unrefined cane sugar (or coconut sugar)
1/4 cup + 1 tablespoon pomegranate molasses
1 teaspoon of cinnamon
1/2 teaspoon of turmeric
1/2 teaspoon of cumin
A pinch of nutmeg
A pinch of cloves
Toast the raw walnuts in a skillet over medium heat until just on the verge of charring, about 5 to 6 minutes.
Transfer to a food processor and process until finely ground. Set aside for later.
Next, chop up the boneless, skinless chicken into bite-sized chunks.
Meanwhile, heat up the ghee in a large, deep pot over medium heat. When hot, add 1/4 of the chicken pieces and sprinkle generously with salt. Once slightly brown on that side (about 4 minutes), flip over and cook on the other side until it slightly browns (about 3 minutes). Remove the chicken pieces from the pot and place on a plate lined with paper towels, and repeat with the remaining chicken until you have none left.
Add the olive oil to the ghee/chicken fat and, when hot, pour in the diced onion. Saute until translucent and beginning to turn golden brown, about 6 to 8 minutes.
Return the cooked chicken pieces to the pan and pour in the chicken stock. Increase the heat slightly, bring to a boil, then reduce the heat to low. Cover and cook for 30 minutes.
Once the 30 minutes have elapsed, add in the unrefined cane sugar, pomegranate molasses, cinnamon, turmeric, cumin, nutmeg, cloves, and the walnuts you ground up earlier.
Re-cover and continue cooking on low heat until the chicken is tender, about 1 hour. Stir every 20 minutes or so to prevent the walnut pieces from sticking to the bottom.