Chicken stew with walnuts and pomegranate

In ancient times this dish was prepared with duck, which can be an excellent alternative to chicken.

Ingredients for people 4

• 450 g of boneless chicken or breast
• 250 g of very finely chopped walnuts
• 2 onions to fry
• 120 mi of pomegranate paste
• 2 spoons of granulated sugar (the quantity is directly proportional to the degree of acidity of the pomegranate juice you will use)
• Salt
• Pepper
• 1 / 2cinnamon teaspoon (optional)

Preparation

Fry the finely chopped onions in a few tablespoons of oil; when they are translucent, add the chicken cut into chunks and, stirring, cook until it appears clear; continue cooking adding a little water (just enough to just cover it) and the necessary salt. Remove it from the heat and in the meantime grind the walnuts very finely in the mixer and place them in a non-stick pan without oil. Stirring constantly let them toast until they change color, continue this operation until you notice that they begin to exude their oil. Only at this point add 2 glasses of cold water and continue stirring to bring to a boil.
When the walnut oil is visible in the water, add the cooked chicken that you had aside. Add the pomegranate paste and sugar (in quantities to taste according to your personal taste, as the sugar contrasts and mitigates the sour taste of the pomegranate). Cook the dish over low heat and slowly for about 1 hour; when it has acquired a thick but not too dry consistency, it will be ready to serve. In case you need to add a little water, make sure it is strictly cold: this makes the walnuts release their oil more easily.