This dish was would have traditionally been made with duck (which I think would be too rich), and is now usually made with chicken. I have also made a vegan version with aubergines and I have to say I think it was my favourite.
This is quite a rich dish and the use of pomegranate molasses (available from most big supermarkets or Asian grocers) gives the stew a tangy sweet and sour flavour.
I call this a weekend recipe, meaning its something that requires low and slow cooking and you aren’t going to try and do for a quick weeknight dinner.
8 Chicken thighs (bone in, but skin removed), or 2 large aubergines (cut into bite sized chunks)
1 Tbsp. Tomato Puree
250 Grams Walnut pieces
1/2 Tsp Ground Cinnamon
2 Tsp Salt
1 Tsp Black pepper
125 Mil Pomegranate molasses
1 Tsp Sugar (or more to taste)
Pomegranate seeds to decorate (optional)
- Add the walnuts to a food processor and whiz until they become fine crumbs and start to stick together in a paste
- Move the walnuts to a large pot with a lid, and add 1 litre of cold water to the walnuts. Bring to the boil for a couple of minutes, and then reduce the heat and cover with a lid simmer for 2 hours.
- Stir in the pomegranate molasses, tomato purée, cinnamon, sugar, salt and pepper until well combined. Return the mixture to a simmer
- Add the chicken thighs or aubergine chunks to the pot and cover with the lid again and simmer for a further hour. Remove the lid and simmer for another 10-15 minutes to allow the sauce to thicken.
- Sprinkle with pomegranate seeds if using just before serving rice or flat breads