© Lee Harvey 2020


Main Content


2 large yellow onions, chopped
30g unsalted butter
3 tablespoons extra virgin olive oil
100ml pomegranate molasses
200g walnut halves
1kg boneless skinless chicken thighs and/or breasts: fat trimmed and cut into trimmed of excess fat, cut into approx 3cm pieces
400ml chicken stock
0.5 tsp tumeric
0.5 tsp cinnamon
0.5 tsp ground black pepper
0.25 tsp ground nutmeg
Pomegranate seeds and chopped corriander leaves for garnish (optional)


1. Toast the walnuts in a single layer on a baking tray at 180C (fan oven) for 10 minutes (or use a large non-stick fying pan on a medium high heat stirring occasionally until toasted). When cool, finely grind the toasted walnuts in a food processor.
2. Brown the chicken pieces on all sides using half the butter and 2 tablespoons of oil to stir fry the meat. Remove from the pan.
3. Fry the chopped onions until starting to brown but don't overcook them..
4. Return the chicken to the pan with the onions and pour the chicken stock over the chicken and onions. Bring to a boil, reduce the heat and cover and simmer for 30 minutes.
5. Add the ground walnuts, pomegranate molasses and spices. Cover and cook on a low heat for an hour, stirring occasionally to prevent sticking.
6. Sprinkle over the pomegranate seeds and corriander leaves and serve with plain boiled rice or flatbread.





Time:preparation 10 mins, cooking 2hours

Requires: large non-stick deep frying pan with a lid; baking tray (if roasting the walnuts)

Serves: 6–8