Recipe Chicken and pomegranate koresh : Hearty Dishes and Tasty

Recipe Chicken and pomegranate koresh : Delicious Food and Enjoy a Night Under the Stars – One dish that is suitable for breakfast is a casserole. This potato casserole is easy, delicious, and can provide the nutrients your body needs to be more energized throughout the day. Its unique taste and large portion will certainly add to the delicacy of this one menu. For those of you who are curious about the menu of this unique casserole, let’s see what!. This Recipe Chicken and pomegranate koresh has been designed to be as simple and easy as possible to put into practice. With 0:15 prep, 4 serving, Capable cooks level.

“I love this Persian dish for its tangy sauce and the jewelled effect from the pomegranate seeds and pistachios” – Michelle Southan

Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 1.8kg chicken marylands, excess fat trimmed
  • 2 brown onions, halved, thinly sliced
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground turmeric
  • Pinch of saffron
  • 2 x 473ml bottles pomegranate juice (see Notes)
  • Pistachio kernels, chopped, to serve
  • Pomegranate seeds, to serve
  • Fresh continental parsley leaves, to serve
  • Steamed saffron rice, to serve

Method

  • Step 1
    Heat the oil in a large flameproof casserole dish over medium-high heat. Season the chicken and cook in 2 batches for 3-4 minutes each side or until golden. Transfer to a plate.
  • Step 2
    Remove all but 1 tbs of the fat from the pan. Reduce heat to low. Add the onion and cook, stirring often, for 10 minutes or until golden. Add the cumin, cardamom, cinnamon, ginger, turmeric and saffron. Cook, stirring, for 1 minute or until aromatic. Add the chicken and pomegranate juice. Cover and reduce heat to low. Cook for 50 minutes or until the chicken is tender.
  • Step 3
    Transfer chicken to a platter and cover with foil. Increase heat to high and simmer the cooking liquid for 8 minutes or until reduced and slightly sticky. Drizzle over the chicken and sprinkle with pistachio, pomegranate seeds and parsley. Serve with the steamed saffron rice.

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