(cut into 2 oz chunks with large bones)
1 pinch of salt
1 pinch of pepper
1 pinch of turmeric
3 tablespoons vegetable oil
2 cups pomegranate molasses
(purchase in bottles from Middle Eastern shops)
(cooked, plain or with saffron - to serve)
In a large and deep frying pan (with a lid to use later), heat vegetable oil on medium high heat for one minute, add onion slices and stir after five minutes until onion slices are fragrant and golden around the edges.
Add chicken pieces and stir gradually. Season with salt, pepper, and turmeric. Leave the pan alone for 8 minutes until chicken turns golden around the edges.
Add walnut pieces, stir and fry for another 2 minutes. Pour in the pomegranate molasses and 2 cups of water. Place the lid over the sauce and allow the liquid to bubble.
Lower heat, and simmer for an additional 35-45 minutes or until sauce is thickened and chicken is cooked all the way through. Let cool for a bit. This is a great weekend sauce and sits well in the fridge for days.
Just re heat and serve over steamed Bastmati rice. I use rice cooker.
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