Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 1/2 pounds chicken legs, cut up

  3. 1 white onion, thinly sliced

  4. 1/2 pound walnuts, toasted and finely ground in a food processor 1 teaspoon salt

  5. 4 cups pomegranate juice

  6. 1/2 teaspoon cardamom

  7. 2 tablespoons sugar

Instructions Jump to Ingredients ↑

  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed 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 warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.


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