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Contributed By: thurstyrain777
http://annesfood.blogspot.com/2007/12/braised-pomegranate-chicken.html

It was really delicious! I also probably made a little more sauce than in the original recipe, but I wouldn't change that for the world. More sauce makes this world a better place! And, oh, if you - like me - have an unopened bottle of pomegranate molasses in your cupboard, this is the time to break it out.

Ingredients

Braised Pomegranate Chicken

Serves 2

4 Small chicken thighs - just the thigh, not with the bone

Olive oil

Butter

2 Shallots

2 cloves Garlic

3 tbsp Pistachios (raw, unsalted)

3 tbsp Cashew nuts (raw, unsalted)

4 tbsp Pomegranate molasses

Zest from one lemon

Juice from one lemon

1 tbsp Sugar

Salt

350 ml Chicken stock

Preparation

Heat oil and butter in a large pan or a pot. Brown the chicken a bit, and set aside. Lower the heat, and fry the nuts for a few minutes, until they color. Add shallots and garlic. When the shallots have softened a bit, add chicken stock, pomegranate molasses, lemon zest, lemon juice and sugar. Bring to a boil and put the chicken back in. Cover with a lid and let simmer for about 20 minutes. Season with salt and serve with boiled rice.

Cook's Notes

Co-op might have it. It's generally available at stores with a large middle-eastern inventory :) Oooh, this recipe looks divine... I have pomegranate concentrate on hand, and in the past I've substituted a mixture of pomegranate concentrate and regular (black strap) molassas for pomegranate molassas... Certainly not a perfect sub, but I find the end product is still delicious! Anyway, I plan on returning to that sub method with this chicken - it looks fabulous!

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