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Braised Pomegranate Chicken With Pistachios Recipe

Ingredients

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.

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