The Batch Lady's Persian Chicken & California Walnut Stew
Servings 4
Ingredients
- 3 tablespoons olive oil
- 2 large onions sliced
- 3 teaspoons frozen chopped garlic
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 1 teaspoon turmeric
- 6 skinless boneless chicken thighs, diced
- 2 x 400g cans chopped tomatoes
- ½ cup 120ml chicken stock (use 1 stock cube)
- 3 tablespoons pomegranate molasses
- 100 g California walnuts lightly chopped
Instructions
- Place a large heavy based saucepan to the heat and add the olive oil. Add the sliced onion and garlic and cook until soft.
- Add the spices and cook for a further 2 minutes.
- Add the diced chicken thighs and coat in the spices.
- Add the chopped tomatoes, stock, molasses and California walnuts and bring to the boil. Reduce to a simmer, season well and leave to cook for 25 minutes until the chicken is tender.
- Once cooked, remove from the heat.
Notes
Ready to freeze
Once cooled, add the stew to a large freezer bag and freeze flat.
Ready to eat
Remove from the freezer and leave to fully defrost. Pour into a saucepan and heat through until piping hot.