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  • Recipe Room  »  Iranian chicken and walnut stew

    8

    Ingredients

    • 1.5kg free range chicken thighs
    • salt flakes and freshly milled black pepper
    • 1/4 cup extra virgin olive oil
    • 2 brown onions, finely sliced
    • 6 cloves garlic, finely sliced
    • 1 1/2 Tbsp ground turmeric
    • 2 tsp ground nutmeg
    • 4 cups silverbeet leaves, chopped
    • 500g walnuts
    • 1L chicken stock
    • 1L water
    • 300ml pomegranate molasses
    • 1/3 cup caster sugar
    • couscous
    • finely-sliced red onion and lemon wedges, to serve

    Iranian chicken and walnut stew

    Try this Iranian classic. It’s remarkable, inspiring and unforgettably delicious. Just what great food is supposed to be.

    Method

    Season the chicken pieces generously with salt and pepper, then fry in a large French oven in half the olive oil over a high heat until well-browned. Set aside. Sauté the onions and garlic in the same pot until softened, then add the spices and silverbeet, cook briefly, then set aside.

    Grind the walnut to a fine crumb in a food processor, then cook in the pot over a low heat, stirring constantly, until very aromatic, about 8 minutes. Pour in the stock and water, then simmer for 45 minutes, until thickened. Add the pomegranate molasses and sugar, then simmer for another 15 minutes, until thickened.

    Return the chicken pieces and onion mixture to the pot, fit the lid, the cook over a very low heat for 45 minutes, until the chicken is tender. Serve with couscous, sliced red onion and lemon wedges.

    Submitted by
    Fast Ed

    Tips and Tricks

    • Chicken can be stored in your fridge for up to 2-3 days. If you’re not planning to use it within this time, chicken can be stored safely in your freezer with a clear label of when it was purchased.

    • Try making your own chicken stock to get more out of your chicken bones and carcasses. Its also a great way to make the most out of leftover vegies and herbs. Make a big batch and freeze in small portions for added convenience.

    • Because of their high oil content, nuts may easily go rancid if not properly stored. Walnuts will last 6 months in the pantry in a tightly closed container, but are better stored in the fridge where they will last at least a year.

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