Persian Chicken with Walnuts and Pomegranate Recipe

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5 - 10




20 min


2 hr


  • 350g (12oz) walnuts, toasted
  • 3tbsp butter
  • 1 large onion, sliced
  • 2 garlic cloves, crushed
  • 1 litre (1¾pt) good chicken stock
  • 10 free-range chicken thighs, skinless but on the bone
  • 5-7tbsp pomegranate molasses (depending on taste)
  • handful pomegranate seeds, spring onions, and chopped coriander, to garnish


  • Blend the walnuts in a food processor until you have fine crumbs. Heat a large sauté pan and add the butter. When hot, add the onion and garlic and sweat gently for 10 to 15 minutes, until softened but not coloured.

  • Add the walnuts to the pan with the chicken stock and bring to a gentle simmer. Season and add the chicken thighs, making sure that the liquid is covering them, then return to a very gentle simmer and cook for 35 to 40 minutes, stirring from time to time. Cover the pan if it looks like it’s getting too dry.

  • Add the pomegranate molasses, check the seasoning and adjust if necessary. Scatter with the pomegranate seeds and coriander and serve with Persian rice.

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