Pomegranate Stew with Chicken

Ingredients

Contains: tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 tablespoons olive oil
• 1 1/2 pounds chicken legs, cut up
• 1 white onion, thinly sliced
• 1/2 pound walnuts, toasted and finely ground in a food processor
• 1 teaspoon salt
• 4 cups pomegranate juice
• 1/2 teaspoon cardamom (optional)
• 2 tablespoons sugar (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large heavy pot over medium heat. Add the sliced onion and cook, stirring often, until soft and lightly golden, about 8 minutes.

2. Add the chicken pieces and brown them on all sides, about 8 minutes, turning as needed.

3. Stir in the finely ground toasted walnuts, the salt and the pomegranate juice. Bring to a gentle simmer, then reduce the heat to low and partially cover the pot.

4. Simmer gently for about 1 hour 45 minutes, stirring every 15 minutes, until the sauce is thick and glossy and oil separates at the edges. Add a splash of water if it becomes too thick.

5. If using, stir in the sugar and the cardamom (optional) and simmer 10 minutes more, tasting to balance the sweet and tart flavors.

6. Check that the chicken reaches 165°F (74°C) in the thickest part, with the juices running clear. If not, keep simmering and check again.

7. Let the stew rest off the heat for 10 minutes, skim any excess oil from the surface, and serve hot.