Directions:
- Heat the oil in a large heavy skillet over medium heat. Sautee onions until starting to brown. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low, and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
- Preheat the oven to 325 degrees F (65 degrees C). Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. This can be done in small batches if necessary. Add this mixture to the simmering chicken mixture. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13 inch baking dish.
- Bake, loosely covered for 2 1/2 hours in the preheated oven. Serve with white rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 738.05 Kcal (3090 kJ) | ||
| Calories from fat | 507.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.42g | 87% | |
|---|---|---|---|
| Cholesterol | 62.36mg | 21% | |
| Sodium | 682mg | 28% | |
| Potassium | 724.77mg | 15% | |
| Total Carbs | 34.34g | 11% | |
| Sugars | 8.89g | 36% | |
| Dietary Fiber | 5.98g | 24% | |
| Protein | 28.78g | 58% | |
| Vitamin C | 7.3mg | 12% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 15% | |
| Calcium | 78.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 241.1 Kcal (1009 kJ) | ||
| Calories from fat | 165.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.43g | 87% | |
|---|---|---|---|
| Cholesterol | 20.37mg | 21% | |
| Sodium | 222.79mg | 28% | |
| Potassium | 236.76mg | 15% | |
| Total Carbs | 11.22g | 11% | |
| Sugars | 2.9g | 36% | |
| Dietary Fiber | 1.95g | 24% | |
| Protein | 9.4g | 58% | |
| Vitamin C | 2.4mg | 12% | |
| Iron | 0.9mg | 15% | |
| Calcium | 25.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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