Persian Pomegranate Stew

Ingredients

Adapted via Simply Recipes

1 large onion, chopped

2 tbsp. unsalted butter

3 tbsp. extra virgin olive oil

5 tbsp. pomegranate molasses

2 cups walnut halves

2 pounds boneless skinless chicken thighs or breasts, cut into bite size pieces, patted dry and salted

2 cups chicken stock

2 tbsp. plus 2 teaspoons of sugar

1/2 tsp. turmeric

1/4 tsp. cinnamon

1/4 tsp. ground nutmeg

1/4 tsp. ground black pepper

1/2 cup fresh pomegranate arils

Directions

Preheat oven to 350. Toast the walnuts for 8-10 minutes. Once cooled, pulse in a food processor until finely ground. Set aside.

In large skillet, heat 1 tbsp. butter & 2 tbsp. olive oil on medium. Brown chicken on all sides, working in batches to not overcrowd. Add more salt as needed. Remove from pan & set aside.

Add remaining butter & oil to pan, and saute onions on medium low until translucent, about 10-12 minutes. Return chicken to pan, and add stock. Bring to a boil, and then reduce to a simmer, 30 minutes.

Add ground walnuts, pomegranate molasses, sugar, spices. Cover and cook on low heat for 1 hour, stirring occasionally to prevent sticking. Top with pom babies & serve over rice.