Photo: Kevin McCutcheon
Chicken, walnut and pomegranate stew with Persian basmati rice
13 ingredients
30 min
Serves 6-8
openrecipes
This sweet and nutty chicken stew is slow cooked to create a thick, rich sauce. Serve with Persian-style rice for a taste of the Middle East.
Estimated Nutrition (whole recipe, rough)
1244
Calories
52g
Protein
34g
Fat
181g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 tbsp vegetable oil
- 2 large onions
- 8 chicken thighs
- 1 tbsp plain flour
- 600g/1lb 5oz de-shelled walnuts
- 3 tbsp caster sugar
- 450ml/16fl oz pomegranate
- 1 pomegranate
- and freshly ground sea saltblack pepper
- 500g/1lb 2oz basmati rice
- drizzle of light olive oil
- 60g/2¼oz butter
- flaked sea salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes