Persian Chicken
Persian Chicken
Ingredients:
- Chicken (8 pieces) 1 kg
- Butter 2 tbsp
- Extra virgin olive oil 2 tbsp
- Onions (thinly sliced) 2 medium
- Garlic 5-6 cloves
- Salt to taste
- Tomatoes pureed 2
- Cinnamon powder a pinch
- Crushed black peppercorns to taste
- Pomegranate pearls 1
- Walnuts (roasted) 1/4 cup
- Lemon 1
Method:
- Heat butter and extra virgin olive oil in a pan and add onions. Crush garlic add and sautĂ© for 1 minute. Add chicken and sautĂ© for 2-3 minutes. Add salt and mix. When chicken turns a light brown, add cinnamon powder, freshly crushed black peppercorns and mix. Add pureed tomatoes and mix. Add little pomegranate juice and add to the chicken. Add ¼ cup walnuts and mix. Adjust salt and crushed peppercorns and cook till the chicken is done. Add the juice of 1 lemon and mix well. Transfer into a serving bowl, garnish with remaining pomegranate pearls and a few roasted walnuts and serve hot.
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