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Pomegranate Chicken with Walnuts and Saffron Cauliflower Rice

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Description

If you are looking for new and healthy ways to cook chicken, try this flavorful pomegranate chicken with walnuts recipe. Made with only a few wholesome ingredients, this dish is rich and satisfying yet light and nourishing. The tangy pomegranate reduction, crunchy toasted walnuts, and warming spices make this easy-to-make dish a feast for the senses. Serve with saffron cauliflower rice and fresh mint leaves for a low-carb, fiber-fuelled, and nourishing meal.

Ingredients

FOR THE POMEGRANATE REDUCTION

  • arils from 2 medium pomegranates (keep a few for garnishing), about 1 1/2 cups
  • 3 cloves
  • 1 teaspoon inulin powder or another sweetener

FOR THE STEW

  • 3 tablespoons extra virgin olive oil
  • 4 chicken drumsticks or thighs (bone-in)
  • 3 big yellow onions, chopped
  • 1 1/2 cups chicken or vegetable stock
  • 1 teaspoon turmeric
  • 1 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • Salt and pepper to taste
  • 1 heaping cup of ground walnuts

FOR THE CAULIFLOWER RICE

  • 2 tablespoons extra virgin olive oil 
  • 1 lb frozen cauliflower rice (fresh also works)
  • Pinch of saffron
  • 1/4 teaspoon mustard powder
  • salt and pepper to taste

FOR SERVING

  • fresh mint leaves

Instructions

  1. Make the pomegranate reduction (you can make it one day before and store it in the fridge in a jar with a lid). Blend the pomegranate arils in a high-power blender and strain through a sieve, cheesecloth, or nut milk bag making sure you get all the juices out. Add the juice, cloves, and inulin powder to a saucepan and simmer on low heat until it’s reduced to half the quantity. 
  2. Toast the whole walnuts in a pan until lightly toasted. Grind them in a food processor to get a coarse flour texture.  
  3. Season the chicken with salt. In a stew pot or pan, sear the chicken with olive oil on all sides until it forms a golden crust. 
  4. Take the chicken out on a plate and add the chopped onions to the pan, sautéing until they are fragrant and golden, for about 10 minutes. 
  5. Add the chicken back in, add the spices, stir well, add the stock, and bring it to a boil. Cover and let it simmer for about 20 minutes.  
  6. When the chicken is cooked, add the walnuts and the pomegranate reduction, combine well, cover, and simmer on low heat for 10 more minutes or until the sauce thickens and reduces to about half. 
  7. In the meantime, prepare the cauliflower rice. Mix the saffron with hot water in a small bowl. Heat olive oil in a large skillet, add the frozen or fresh cauliflower rice, and sauté until the desired doneness. I love to make it al dente. When it is almost done, add the mustard powder, and saffron water. Stir well, and season with salt and pepper to taste. 
  8. Serve the chicken and sauce over cauliflower rice. Garnish with pomegranate and fresh mint leaves. 

Find it online: https://creativeinmykitchen.com/persian-style-chicken-with-pomegranate-reduction/