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This stew makes enough for about six to eight servings but you can always make more by doubling the ingredients. It takes about ten minutes to prepare and about two hours to cook. It will smell so wonderful, your mouth will be watering long before you try that first bite!

Let's Get Started!

The Ingredients To Gather:

1 – 2 yellow onions
2 Tbps unsalted butter
3 Tbsp olive oil
5 Tbsp pomegranate molasses (Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.)
1/2 pound walnut halves
2 lbs  chicken thighs and/or breasts
2 cups chicken stock
2 Tbsp plus 2 teaspoons of sugar
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Salt
1/2 cup fresh pomegranate seeds for garnish

The Step By Step Directions To Follow:

1 You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet,  toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8- 10 minutes.
Once toasted, remove from heat,allow to cool.  Pulse in  food processor or blender until finely ground.
2 Heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.
When  butter has melted, pat  chicken dry again, place  chicken  in pan, working in batches if necessary cook until golden brown on all sides. Sprinkle chicken with salt while cooking.

 

The Additional Directions To Follow:

Take your chicken out of your pan with a spoon or some tongs. Set it to the side for later. Put about a tablespoon of butter and a tablespoon of oil in to your pan. Reduce heat to medium-low.Put your chopped up onions into your pan, saute until they become translucent. Make sure to stir the onions to get all the browned bits from your pan.

Place your chicken back into your pan along with your onions. Add two cups of the chicken stock to your chicken and the onion. Allow to boil and then lower heat so it simmers covered for approximately half an hour. Add in your ground walnuts, pomegranate molasses, sugar, and all the spices. Put a lid on the pan and allow to cook on an extremely low heat setting for about six minutes. Make sure to sure once every twenty minutes or so to keep the walnuts from getting stuck to your pan. Take pan off of the heat, season to your liking with sugar and salt. Then add pomegranate seeds on top.

Finished!

This Persian Chicken Stew is so good, you will want to make it as often as you can! Have you tried this before?

Let Us Know How You Liked It!

Article Source: Simply Recipes