Pomegranate and walnut stew with chicken

Walnuts and pomegranates combine to make a chicken dish with a delicious difference in this sensational stew from Ariana Bundy
Pomegranate and walnut stew with chicken
  • Rating:
  • Serves: 2-3
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: easy



  • 250 g ground walnuts
  • 250 ml chicken stock
  • 1 chicken stock cube
  • 4 golden plums, (optional), stones removed
  • 3 tbsp olive oil
  • 6 whole chicken breast fillets
  • � large onions, diced
  • � tsp turmeric
  • � tsp freshly ground white pepper
  • 200ml fresh pomegranate juice, r store bought (unsweetened)
  • 3� tbsp pomegranate molasses, Persian brand)
  • 1� tbsp brown sugar
  • � tsp ground cinnamon
  • few drops of beetroot extract, optional)


1. Place the walnuts in a heavy saucepan over a medium heat and stir constantly for 3-4 minutes or so, until lightly toasted.

2. Lower the heat slightly, add the chicken stock, the stock cube and the plums and cook for about 15 minutes.

3. In a separate large saucepan or casserole dish, heat the oil over a medium heat and fry the chicken on all sides to seal. Add the onions, turmeric and pepper.

4. Add the walnut mixture to the chicken, reduce the heat, cover with a lid and cook for a further 10-15 minutes.

5. Stir in the pomegranate juice, pomegranate molasses, sugar, and cinnamon and cook for 20 minutes more.

6. Just before serving, add the beetroot dye. Serve with rice.

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