‘Fesenjan’ – Persian Pomegranate Braised Chicken

“REAL FOOD DOESN’T HAVE INGREDIENTS. REAL FOOD IS INGREDIENTS.”

JAMIE OLIVER

Serves 6

2 tbsp olive oil

6 chicken Maryland

1 cup walnuts

1 onion, thinly sliced

6 single bulb garlic cloves (or 12 regular garlic cloves, skin on)

1 cinnamon quill

1 tsp paprika powder

1 tbsp tomato paste

2 tbsp pomegranate molasses

2 cups chicken stock

Finely grated zest and juice of 1 lemon 2 tbsp honey

Preheat oven to 200°C (180°C fan forced). Heat oil in a flameproof casserole over medium heat. Season the chicken, add to pan skin side down, and cook for 6-8 minutes, turning occasionally, until golden.

Meanwhile, place the walnuts in a small food processor and process until finely ground.

Remove the chicken from the pan and set aside. Add the onion, garlic and walnuts and cook, stirring occasionally for 8 minutes, or until starting to colour. Add the cinnamon, paprika, tomato paste, pomegranate molasses, stock, lemon zest and juice and honey and bring to a simmer.

Return the chicken to pan, place in the oven, uncovered and cook for 40 minutes, or until the chicken is golden and cooked through.

TO SERVE: serve with pilaf-style rice, simple green salad and lemon wedges. TO FREEZE: store chicken whole, in containers with sauce, or shred the meat, discarding the bones and store chicken meat with sauce.

TO THAW AND REHEAT: thaw the chicken in the refrigerator for 2 hours. Place chicken in a small, deep-sided roasting pan, covered with foil. Preheat oven to 180°C (160°C fan forced) and heat for 30 minutes. Uncover and heat for a further 15 minutes, to colour.