Ingredients
- 2 Tbsp (30ml) ghee or sunflower oil
- 8 chicken thighs
- 1 large onion, chopped
- 1 tsp (5ml) paprika
- 1/2 tsp (2.5ml) turmeric
- 1/2 tsp (2.5ml) ground cinnamon
- 50ml pomegranate molasses
- 200ml chicken stock
- 80g walnuts, pounded with a pestle and mortar until coarsely ground
Jewelled rice
- 2 cups (500ml) basmati rice, cooked
- 40ml ghee or butter
- 1 onion, chopped
- 2 garlic cloves, crushed
- 1/2 tsp (2.5ml) ground cumin
- 1/2 tsp (2.5ml) turmeric
- a pinch of cinnamon
- 1 tsp (5ml) honey
- salt and pepper
- 100ml cranberries or sultanas
- 1/4 cup (60ml) pistachios, chopped
- 1/2 cup (125ml) pomegranate rubies
- fresh coriander and parsley
Method
- Preheat the oven to 200°C.
- Heat the ghee or oil in an ovenproof casserole on medium heat. Brown the chicken on both sides. Season and remove from the casserole.
- Add the onion and cook until softened. Add the spices, pomegranate molasses, stock and walnuts, and bring to the boil.
- Add the chicken back into the casserole. Place in the oven for about 40 minutes until cooked through (the sauce should have thickened). Taste and adjust the seasoning as needed.
- Serve with the jewelled rice (see below), fresh parsley and coriander.
To make the jewelled rice:
- Heat the ghee or butter in a large frying pan and cook the onion and garlic until soft and golden brown.
- Add the rice, spices, honey and cranberries.
- Allow to cook for a few minutes to allow the flavours to develop.
- Add the pistachios and pomegranate rubies and serve with the chicken.
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