Something delicious from the Middle East.
6 Chicken thighs, Skin removed
2 tablespoons Olive oil
1 Red Onion, Finely sliced
250 grams Walnuts, Roasted and blended into a paste
6 Cardamom pods
1 Stick Cinnamon
3 Fresh bay leaves
1 Cup Chicken stock
1. Cut the pomegranates in half and remove the seeds. Keep about 1/2 cup and set aside for decoration. Put the rest in a blender and blend until all juice is extracted. This should be about four cups.
2. Add the oil to a hot pan and brown the skinless chicken for a few minutes over high heat. Remove from pan and set aside. Brown the onions and add the herbs and spices. If you’re using un-roasted whole walnuts, first add the nuts to a dry pan and roast them for a few minutes until they are slightly brown and fragrant. Add them to a blender and blend until they are very fine and paste-like.
3. Add the chicken to the onions and add the stock and pomegranate juice. Stir through for a few minutes and then add the walnuts. Season with salt and black pepper and stir through. Turn the heat down to a slow simmer and simmer for about one hour. Stir regularly until done. If the sauce gets to thick add warm chicken stock, a little at a time taking care not to make the sauce too thin. Decorate with reserved pomegranate arils and serve with flat bread or cardamom rice.