pomegranate chicken stew with walnuts
This hearty Persian dish, believed to have originated over a century ago, is a Ramadan staple. Combining the goodness of lean proteins, brainfood (walnuts), and the underestimated superfood that is pomegranate, this dish is an ideal companion to those wishing to eat healthier this Ramadan, along with being a scrumptious and exotic addition to your Iftar table. The stew is most commonly served with pilaf or yellow rice.
- 2 tablespoons olive oil
- 1 ½ pound chicken legs, cut up
- 1 white onion, thinly sliced
- ½ pound walnuts, toasted and finely ground
- 1 teaspoon salt
- 4 cups pomegranate juice
- ½ teaspoon cardamom
- 2 tablespoons sugar
- pomegranate pearls for garnish
Heat olive oil in a large skillet over medium heat. Place the chicken and onions in the skillet, and cook for 20 minutes, stirring occasionally. Mix in the ground walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup of warm water). Mix in sugar (optional), adjust the seasoning to taste, and simmer for another 30 minutes. Garnish with pomegranate pearls and serve hot.
Pomegranate fun facts:
- Pomegranates belong to the berry family.
- Pomegranates do not contain cholesterol or saturated fats.
- The antioxidants in the juice and their high concentration are believed to stall the progress of Alzheimer disease and protect memory.
- The juice of a single pomegranate has more than 40 percent of your daily requirement of vitamin C.
- Pomegranate juice can reduce inflammation in the gut and improve digestion.