Beautiful red ripepomegranates are available in most supermarkets. This jeweled fruit is the wonder of nature and makes you think about the intricate design that nestles precious gems that delight you with every pop when you bite into them. I have always been infatuated with the color and taste of pomegranates and grew up eating them every fall.
250g walnut halves
125ml pomegranate molasses
1 tbsp concentrated tomato puree
¼ tsp ground cinnamon
2¼ tbsp Caster Sugar
2 tsp salt
1 tsp freshly ground black pepper
800g chicken thights, bone-in, skin removed
pomegranate seeds, to garnish (optional)
steamed rice to serve
Grind the walnuts as finely as possible in a food processor until they have the consistency of peanut butter and the walnut crumbs are starting to stick together like a dough.
Transfer the ground walnuts into a large, lidded casserole dish and pour over 1 litre/1¾ pints of the cold water. Bring the mixture to the boil for 4–5 minutes, then reduce the heat until the mixture is simmering.
Simmer the walnut mixture, half-covered with the casserole lid, for 2 hours, adding the remaining 200ml/7fl oz of cold water and 2 ice cubesafter an hour. Stir occasionally throughout to make sure the walnuts don’t stick to the bottom of the casserole. After 2 hours, the walnut sauce should have thickened and darkened in colour.
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, return the mixture to a simmer, then place the lid on the dish and cook gently over a low heat for 1 hour. Remove the lid for the last 10 minutes of cooking to allow the sauce to thicken. Season, to taste, with more sugar (for sweet) or pomegranate molasses (for sour).
Garnish the dish with a handful of pomegranate seeds, if using, and serve with steamed rice.