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Ingredientes
- 1 x Chicken Extra virgin olive oil
- 1 x Minced onion
- 250 gm Walnuts, coarsely grnd
- 6 1/2 x Pomegranates, juice only
- 1 sm Lemon, juice only
- 3 Tbsp. Brown sugar
- 1 tsp Grnd cinnamon Salt and pepper to taste
Direcciones
- This classic Persian dish was originally made with game birds, but is fine with chicken - or possibly duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decora- tive.
- Disjoint a chicken (or possibly use chicken pcs) and brown in a little extra virgin olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown a minced onion in the remaining oil. Add in 250 g very coarsely grnd walnuts and cook gently for a minute or possibly so.
- Add in the juice of 6 1/2 pomegranates and 1 small lemon, 3 Tbsp. brown sugar, a tsp. grnd cinnamon and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1 1/2 hrs till very tender.
- Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely minced walnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 635g | |
| Recipe makes 4 servings | |
| Calories 1111 | |
| Calories from Fat 598 | 54% |
| Total Fat 67.83g | 85% |
| Saturated Fat 15.34g | 61% |
| Trans Fat 0.03g | |
| Cholesterol 231mg | 77% |
| Sodium 228mg | 10% |
| Potassium 1373mg | 39% |
| Total Carbs 64.99g | 17% |
| Dietary Fiber 12.8g | 43% |
| Sugars 47.06g | 31% |
| Protein 66.3g | 106% |
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