This is a simple version that works on the stovetop or in a slow cooker. Plan to let this stew simmer for a long time. This recipe calls for chicken but ground meatballs are also very good.
2 large onions, thinly sliced
0.9kg skinless chicken legs or other chicken pieces (= 2 pounds)
2 1/2 cups pomegranate juice
2 cups walnut pieces
Toast the walnuts (about 6 minutes in a hot frying pan) and grind finely.
Brown the onions and chicken in a little cooking oil.
At this stage the onions and chicken can be transfered to a slow cooker, or left in a pot on the stovetop.
Add the pomegranate juice and ground walnuts.
Cover and simmer for at least 2 hours. When it is done, the oil from the walnuts will separate and rise to the top.
If desired, the flavour can be adjusted with lemon juice and sugar to get a sweet-sour balance.
This can be served with saffron rice, oven-roasted vegetables (tomato, eggplant, onion, pepper, seasoned with oregano and parsley), and naan.
–Recipe by Jean S.