How to make it

  • Sprinkle the salt and pepper evenly over the chicken pieces. In a large pan, heat the oil over medium-high heat. Working in batches, brown the chicken well on both sides. Remove it from the pan and set aside.
  • Drain all but 2 tablespoons of the oil in the pan. Reduce the heat to medium, add the onion and saute, stirring occasionally, until golden brown. Add the garlic, cardamom, cinnamon and flour; cook, stirring continuously. Stir in the pomegranate juice, zest and lemon juice. Cook 2 minutes, scraping any brown bits from the bottom of the pan.
  • Return the chicken and any juices to the pan, spooning some of the sauce on top. Bring the liquid just to a boil, reduce the heat, cover the pan and simmer until the chicken is tender and cooked through. Sprinkle with the nuts, cilantro and pomegranate seeds, and serve hot with rice.

Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes