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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with saffron-steamed rice. I substituted hazelnuts for the traditional walnuts. Ingredients:
1/4 cup extra virgin olive oil |
1 lb boneless skinless chicken thighs |
2 onions, thinly sliced |
2 cups hazelnuts, ground |
1 1/2 cups low sodium chicken broth |
1/2 cup pomegranate juice |
1 tbs pomegranate molasses |
2 tbsp sugar |
Directions:
1. In a Dutch oven, brown the chicken on all sides in the oil. Remove to a plate.
2. Brown the onions. Stir in the ground hazelnuts and broth, stirring. Add the chicken. Bring to a boil, cover, and simmer 30 minutes over low heat.
3. Stir in the pomegranate juice, pomegranate, molasses, sugar, salt and pepper. Taste and adjust seasonings to make a balanced sweet and sour flavor.
4. Simmer, covered, another 20 minutes until chicken is tender and sauce is somewhat thickened. Serve hot.
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