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
This is a traditional Greek dip and is super easy to make and super delicious. I made this as part of a meze at our February supper club, and it was the most popular dish of the night.
While you can use it as a dip, I’ve also used this as filling in wraps and sandwiches along with salad and chopped vegetables and it was amazingly tasty. It’s also really good drizzled across roast vegetables. To be honest you could spread this on a flip flop and I’d eat it, it tastes that good. This is also vegan, so you can keep all the non meat eaters in your life happy with something totally scrumptious.
80 Grams Walnuts
40 Grams Breadcrumbs (I know I bang on about it, but one of my favourite kitchen hacks is making a big batch of bread crumbs to keep in the freezer, it makes recipes like this a 2 minute job)
1-2 Cloves of garlic, roughly chopped (I used 2 and it was pretty garlicky which I don’t mind, but adjust to your own taste)
2 Tbsp Red wine vinegar (Again adjust to your own taste, the first time I tried a the recipe out it was a bit too sharp for me, so I’ve reduced the amount of vinegar but have a taste and you can always add more)
100ml Olive oil
Add the walnuts to a food processor and blitz for a couple of minutes until the nuts are finely ground
Add the breadcrumbs, garlic, oil and vinegar and blitz again. The mix is meant to be quite thick, but if it is too thick for you, you can a small amount of water and and blitz until you get the consistency you like