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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


  •  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


  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.

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