Description
This pomegranate chicken with walnuts is a rich, savory, and slightly sweet dish featuring tender chicken simmered in a tangy pomegranate sauce with crunchy toasted walnuts. It combines Middle Eastern-inspired flavors with easy stovetop cooking, making it perfect for both weeknight dinners and special occasions.
Ingredients
Chicken and Seasoning
- 1½ lb boneless, skinless chicken thighs or breasts
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
Sauce and Aromatics
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup pomegranate juice (100% juice, unsweetened)
- ¼ cup pomegranate molasses
- ½ tsp ground cinnamon
- ½ tsp ground cumin
Walnuts and Garnish
- ¾ cup walnuts, roughly chopped
- Optional Garnish: Pomegranate arils
- Optional Garnish: Fresh parsley or cilantro
Instructions
- Heat oil: Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
- Season and sear chicken: Season the chicken thighs or breasts with salt and pepper. Place them in the hot skillet and sear for about 4–5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
- Sauté onions: In the same skillet, add the finely chopped onion. Cook for 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Create the sauce: Pour in 1 cup of pomegranate juice and ¼ cup of pomegranate molasses. Sprinkle in the ground cinnamon and cumin. Stir well to combine and bring the mixture to a gentle simmer.
- Add walnuts: Stir the roughly chopped walnuts into the sauce to allow them to mellow and infuse flavor.
- Simmer chicken in sauce: Return the seared chicken to the skillet, nestling it into the pomegranate sauce. Cover the skillet and let it simmer gently for 20–25 minutes, or until the chicken is cooked through and the sauce thickens slightly.
- Adjust seasoning: Taste the sauce and add more salt or pepper if needed to balance the flavors.
- Garnish and serve: Garnish the chicken with fresh pomegranate arils and chopped parsley or cilantro if desired. Serve warm, ideally over rice, couscous, or with warm flatbread.
Notes
- Toast walnuts beforehand for a deeper, nuttier flavor.
- The sauce will thicken more as it cools, so anticipate a slightly thicker texture upon standing.
- This dish is excellent served over rice, couscous, or alongside warm flatbread to soak up the flavorful sauce.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Middle Eastern–Inspired
