Persian chicken with pomegranate and walnuts

Ingredients for 4 servings:

• 4 chicken legs
• 1 tsp cinnamon powder
• 1 tsp turmeric powder
• ¼ tsp nutmeg powder
• ¼ tsp allspice powder
• Salt and pepper, freshly ground
• 5 pomegranates
• 2 tbsp Clarified butter or ghee
• 2 tbsp lemon juice
• 1 tbsp, heaped sugar
• 400 g vegetable onions
• 2 tbsp tomato paste
• 100 g walnut kernels
• 2 garlic cloves

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour 40 minutes; Total time approx. 2 hours

tenderly cooked chicken with a fine sweet and sour balance

Mix together the cinnamon, turmeric, allspice, nutmeg, 2 teaspoons of salt, and 1 teaspoon of pepper. Rinse the meat, pat dry, and rub it with the spice mixture. Let it stand for 30 minutes. In the meantime, squeeze the pomegranates and collect the juice (this should yield about 350 ml). If necessary, you can also use ready-made pomegranate juice. It’s available in most health food stores or, of course, in Syrian or Turkish supermarkets. Simmer the pomegranate juice, sugar, and lemon juice over medium heat for 5 minutes. Season briefly to taste. Add a little more sugar if desired. Set aside. Peel the onion, halve, and thinly slice. Peel and finely dice the garlic. Finely chop or grind the walnuts (I always crush them in a mortar). Heat the clarified butter in a roasting pan and briefly sear the chicken thighs on both sides, remove them, and set aside. In the remaining fat, stir-fry the onion for 5 minutes. Add the tomato paste and fry for another 1 minute. Add the walnuts and garlic, and fry for 2 minutes. Pour in the juice mixture. Finally, place the chicken thighs on top, cover, and simmer over low heat for 1 hour 30 minutes. This dish tastes even better the next day—so it’s perfect for preparing for guests. It goes particularly well with Persian rice with a crust. https://www.chefkoch.de/rezepte/990021204233337/Persischer-Reis-mit-Reiskruste.html