-Middle Eastern-

Persian Chicken Stew with Walnut & Honey Sauce


    220g walnut halves

    3 tbsp olive oil

    1kg chicken thighs (trimmed of excess fat)

    2 large onions (sliced)

    5 tbsp pomegranate molasses

    2 tbsp sugar

    1/2 tsp turmeric (ground)

    1/2 tsp cinnamon (ground)

    1/2 tsp nutmeg (ground)

    1/2 tsp black pepper (ground)

    1 pint chicken stock

    200g honey yoghurt

    pomegranate seeds


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Main serves 4

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First warm the walnuts in a pan on medium heat, stirring frequently until toasted. Remove from the heat and allow to cool.


Once cool enough to handle, pulse them in a food processor or blender until finely ground.



In a large frying pan or casserole pan heat the butter with the oil. When the butter has melted and the oil is hot add the chicken pieces. Work in batches so as not to crowd the pan. Cook until golden and remove them from the pan.


Add the onions and soften until translucent. Do not allow them to stick to the pan.


Return the chicken to the pan with the onions and mix in the pomegranate molasses, sugar and spices. Pour over the chicken stock.


Bring to the boil and then simmer gently for 1 hour, stirring occasionally.


Add the ground walnuts and continue to cook for 30 minutes. Ensure you stir them well as this will prevent the walnuts sticking to the bottom of the pan. Add the Honey Yoghurt and allow this to warm through.


Remove from the heat and season to taste. Garnish with pomegranate seeds and serve with either rice or couscous.

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