Ingredients

The following ingredients have 5 Servings
  • 0
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
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  • 17
  • 19
  • 20

Instruction

  • Heat 1 Tbsp oil in a small frying pan and cook the ground walnuts until browned, about 5 minutes. Transfer walnuts to a small bowl and set aside.
  • In a 3-quart saucepan heat 2 Tbsp oil over high heat for 1 minute. Add the chicken pieces and lightly brown on both sides, about 2-3 minutes on each side. Remove the chicken pieces and place them on a plate.
  • Add the onions and cook over high heat until they become soft and transparent, but not brown, about 10 minutes. If the saucepan seems a bit dry, add 1-2 more Tbsp oil.
  • Mix in the browned walnuts, cinnamon, both types of paprika, salt, pepper and brown sugar.
  • Pour in the tomato liquid, pomegranate juice and lime juice and bring to a boil over high heat. Reduce to a medium-low heat and simmer for 5 minutes.
  • Return the chicken pieces to the saucepan, sprinkle with the cilantro leaves (if desired) and simmer partially covered over medium-low heat for 20 minutes. Remove the lid and continue to cook until sauce thickens into a gravy and chicken becomes very soft, about 45 minutes.
  • Serve hot over steamed rice.