Web-exclusive: Chicken with pomegranate and walnut sauce

Words & recipe Annabel Langbein

• 1 whole chicken, cut into 8 portions (or 4 quarters or 8 bone-in thighs)
• salt
• ground black pepper
• ½ teaspoon cinnamon
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 tablespoon tomato paste
• 1 cup chicken stock
• 1 cup water
• ½ cup toasted walnuts, ground until very fine
•    (like breadcrumbs or flour)
• 3 tablespoons pomegranate molasses
•    (available at specialty food stores)
• 2 teaspoons sugar
• pinch saffron (optional)
• juice of ½ lemon

Heat the oil in a large, heavy frypan or deep ovenproof dish. Season the chicken with salt, pepper and cinnamon and brown in batches over medium/high heat for 3-4 minutes each side until golden. Remove from pan and put to one side.

Drain oil from pan, add onion and garlic and cook over low heat until softened, about 8 minutes, then add tomato paste and cook another minute (this softens the flavour). Add chicken stock and water, stirring to lift the pan brownings. Add ground walnuts, pomegranate molasses, sugar and saffron, if using. Stir to combine, put chicken back into pan and simmer, covered, for 30-40 minutes or until cooked through. Alternatively, bake at 200°C (fan bake) for 40-45 minutes. Mix lemon juice into sauce and adjust seasoning to taste. Sprinkle with parsley and serve with rice and a crisp green salad.  Serves 4