INGREDIENTS: Serves 4
- 800g/1¾lb chicken thighs, bone-in, skin removed
- 250g walnut halves
- 2 ice cubes
- 125ml pomegranate molasses, plus extra to taste
- 1 tbsp tomato purée
- ¼ tsp ground cinnamon
- 2 tbsp caster sugar
- 2 tsp salt
- 1 tsp freshly ground black pepper
- Pomegranate seeds, to garnish
METHODS
- Grind the walnuts as finely as possible in a food processor, until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough – this will take a little patience.
- Transfer the ground walnuts into a large casserole dish and pour over 1 litre of cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat to a simmer.
- Simmer the walnut mixture, half-covered with a casserole lid, for 2 hours, adding the remaining 200 ml of cold water and 2 ice cubes after an hour – Stir occasionally throughout
- After 2 hours, the walnut sauce should have thickened and darkened in colour.
- Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper and stir until well combined.
- Add the chicken thighs and simmer with the lid on over a low heat for 1 hour.
- Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar if you prefer it a little sweeter or pomegranate molasses, for a little more sour.
- Garnish the dish with a handful of pomegranate seeds, and serve with steamed rice.
