Pomegranate and chicken stew
- Portion size: Serves 4
- Hands-on time 25 min, simmering time 45-50 min
- Difficulty: easy
This sweet and savoury chicken stew recipe can be made a day in advance and re-heated for when you are ready to tuck in.
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Ingredients
- 40g butter
- 400g shallots, quartered
- 5 carrots, sliced into 2cm pieces
- 1kg free-range skinless and boneless chicken thighs
- 3 garlic cloves, roughly chopped
- 2 bay leaves
- 1 cinnamon stick
- 300ml pomegranate juice
- 2 tbsp pomegranate molasses
- 500ml chicken stock
- Large bunch fresh coriander
- Large bunch fresh flatleaf parsley
- 100g pomegranate seeds
- Steamed rice to serve
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Method
- Melt the butter in a large casserole dish over a medium heat. Add the shallots and fry for 8-10 minutes, stirring occasionally, until softened and lightly caramelised. Add the carrots and cook for 5 minutes more.
- Add the chicken thighs, garlic, bay leaves, cinnamon, pomegranate juice and molasses, and the stock. Bring to the boil, then turn down the heat to a gentle simmer. Cook for 45-50 minutes until the chicken is cooked through and tender. Season with salt and pepper, stir in the herbs and top with pomegranate seeds. Serve with steamed rice.
Nutrition
- 531kcals Calories
- 16.3g (7.5g saturated) Fat
- 55.2g Protein
- 35.6g (32g sugars) Carbs
- 10.5g Fibre
- 1.2g salt Salt
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