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Creamy Persian Walnut and Pomegranate Chicken Stew

Mains

Main Ingredient: Chicken Thigh
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Serves: 4-6
Recipe by: Le Creuset

Ingredients

45ml olive oil
10 free-range chicken thighs
Sea salt and freshly ground black pepper, to season
200g walnuts
2 brown onions, diced
3 cloves garlic, minced
5g ground turmeric
5g ground cumin
1 – 2 cinnamon quills
3g grated nutmeg
1 orange
500ml chicken stock
60ml pomegranate molasses
30ml honey
1 x 400g can Chickpeas, drained
10g paprika
Pomegranate rubies, to garnish

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Main Ingredient: Chicken Thigh
Prep Time: 30 minutes
Cook Time: 1 hour 20 minutes
Serves: 4-6
Recipe by: Le Creuset

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Preheat a Le Creuset 24cm Signature Round Casserole with a drizzle of olive oil. Meanwhile, season the chicken pieces generously with salt and pepper. Once the casserole is hot enough, sear off the chicken, skin side down, turning them over once the skin is golden and crispy. Sear the chicken in batches so as not to overcrowd the pan. Remove the chicken and set it aside on a plate.
Toast the walnuts in an oven preheated to 180°C/160°C or fan/gas mark 4 for 10-15 minutes. Allow them to cool, then blend in a food processor until they resemble coarse breadcrumbs.
In the same casserole, add a little more olive oil and turn down the heat to low. Sauté the onions until translucent. Add the garlic, spices and peel from the orange and sauté for a few more minutes. Add the walnuts and toss to coat in all the spices and onions. Add the pomegranate molasses, honey and half of the stock and bring to a boil, stirring to bring together. Gently boil for 10 minutes, stirring so that it does not catch on the bottom of the casserole. Taste for seasoning and add the chicken pieces into the sauce.
Turn down the heat and allow the sauce to gently simmer and slightly reduce while the chicken continues to cook. Simmer for 20 minutes. You can add ½ cup to 1 cup more stock if you prefer the sauce to be looser and saucier.
Place the chicken in the oven at 180°C and cook for 1 hour. While the chicken is cooking, place the drained chickpeas on a baking tray and drizzle with olive oil, then sprinkle with the paprika and salt. Roast at 200°C/180°C/gas mark 6 for 20 minutes until golden and slightly crisp. Before serving, remove the orange rind and the cinnamon stick. Serve the stew with the roasted chickpeas. Garnish with pomegranate rubies.