RCI-MT.004.0672.001
Pomegranate Chicken or Duck
Pomegranate Chicken or Duck from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- onion1 unitchopped
- 3 tablespoons
- pomegranate molasses½ cup
- coarsely ground walnuts2 cups
- 3 teaspoons
- 1 teaspoon
- ½ teaspoon
- ½ teaspoon
- ¼ teaspoon
- – 5 lbs fryer chicken or duck4 unitcut up
Method
1
Cut chicken or duck into serving pieces and set aside.
2
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
2 minutes
3
Add chopped onion and sauté until softened and lightly golden, about 4–5 minutes.
5 minutes
4
Add the chicken or duck pieces to the pot and brown on all sides, working in batches if necessary to avoid overcrowding.
10 minutes
5
Sprinkle turmeric over the meat and stir well to coat evenly.
1 minutes
6
Combine pomegranate molasses, ground walnuts, sugar, cinnamon, and nutmeg in a bowl; mix thoroughly until well blended.
3 minutes
7
Pour the pomegranate-walnut mixture over the meat and stir to distribute evenly.
2 minutes
8
Dissolve saffron in hot water if not already done, then pour into the pot and stir gently.
1 minutes
9
Reduce heat to low, cover the pot, and simmer gently until the chicken or duck is completely tender and cooked through, about 60–70 minutes.
65 minutes
10
Taste the sauce and adjust seasoning if needed, adding additional pomegranate molasses for tang or sugar for sweetness as desired.
2 minutes
11
Transfer the meat and sauce to a serving platter and serve hot with rice or flatbread.