There are so many layers of flavor here, ranging from the tangy pomegranate molasses to buttery walnuts, which thicken the sauce and give it texture, to the inherent goodness of a farm-raised chicken. This dish was inspired by the Middle East, where walnuts grow in company with pistachios and grapevines and where pomegranate
trees grow wild, their fruit available for the picking. Serve a lovely Château Turcaud with this.
Makes 6 servings
Ingredients:
FOR THE CHICKEN:
3 tablespoons extra virgin olive oil
One 3-pound (1.5-kg) chicken, cut into 6 serving pieces
Fine sea salt
4 small (about 4 ounces/110g each) onions, each cut into 10 wedges
3 garlic cloves, thinly sliced lengthwise
3 tablespoons (45 ml) pomegranate molasses
2 cups (8 ounces/200 g) walnuts, ground
FORTHEHERBS:
1 cup (10 g) mint leaves, loosely packed
½ cup (5 g) parsley leaves, loosely packed
1 cup (7 g) cilantro leaves, loosely packed
Generous handful of herb sprigs for garnish
Note: When grinding walnuts in a food processor, pay careful attention so they don’t become an oily mess. To avoid this, add a pinch of sea salt right at the start and keep careful watch.
If you cannot find pomegranate molasses, available at Middle Eastern markets and some supermarkets, substitute 2 tablespoons balsamic vinegar and 1 tablespoon pomegranate juice. While this recipe is intended for chicken, it is marvelous with guinea fowl as well.
Directions:
1. Place the olive oil in a large, heavy skillet over medium-high heat. When it begins to sizzle, add the chicken and brown it well on both sides, seasoning each side with salt, about 10 minutes total. Remove the chicken from the pan, reduce the heat to medium, and add the onions. Stir and cook until they are softened and golden, about 8 minutes. Add the garlic, stir, and continue cooking until the garlic is nearly cooked and beginning to turn golden at the edges, about 5 minutes. Stir in 1 cup (250 ml) water, scraping up any caramelized pieces that may have stuck to the bottom of the pan, then add the chicken pieces, nestling them down among the onions. Bring the water to a lively simmer, cover, and cook the chicken until it is nearly cooked through, about 25 minutes, turning it twice as it cooks. Stir in the pomegranate molasses, add another cup (250 ml) of water, stir in the ground walnuts, and continue cooking, turning the chicken twice more, until the meat is beginning to fall from the bone and the sauce is thickened, 15 to 20 minutes.
2. About 10 minutes before the chicken is cooked, mince the herbs and stir them into the chicken dish. Continue cooking until the flavors of the herbs have melded with the other ingredients, about 10 minutes.
3. To serve the chicken, place one piece of chicken on each of six plates. Top with a generous serving of sauce. Garnish with the herb sprigs and serve.
