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Persian Chicken with Pomegranate and Walnuts Recipe

Persian Chicken with Pomegranate & Walnuts

By CreateCookShare

4 serves

4 serves

15 mins

15 mins

15 mins

15 mins

The Bare Bird - Chicken Thigh Fillets
The Bare Bird Chicken Thigh Fillet in Tray Pack

Ingredients

  •  600g The Bare Bird Chicken Thigh Fillets, cut into thirds
  • 1 large red capsicum, sliced
  • 1 large yellow capsicum, sliced
  • 1 large brown onion, diced
  • 6 garlic cloves, peeled and finely chopped
  • 3 tbs extra virgin olive oil
  • 1 tsp ground cinnamon
  • 1.5 tsp ground turmeric
  • 300ml chicken stock
  • 100g walnuts, ground in food processor 
  • 1.5 tbs pomegranate molasses
  • Zest of 1 lime
  • Juice of 1 lime
  • Seasoning

To garnish

  • 1 small red onion
  • ½ cup parsley, finely chopped
  • ½ a pomegranate, seeds removed

To serve (optional)

  • Boiled rice
  • Cauliflower rice
  • Toasted pita / flat bread

Method

  1. In a wide base pot add extra virgin olive oil and chicken. Cook until lightly browned and then add onions and sauté for 2 minutes.
  2. Add capsicum, garlic and walnuts and cook over medium heat for 2 minutes.
  3. Add turmeric, cinnamon, lime zest, sea salt, pepper, chicken stock and pomegranate molasses and cook for 6-7 minutes, stirring occasionally.
  4. Turn off heat and garnish with red onion, parsley, and pomegranate seeds.
  5. Serve hot alongside rice, cauliflower rice or with toasted pita or flat bread.

Chicken Recipes

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