This week I decided to make a very uncommon Persian dish that greatly relates to a dish I make 2 weeks ago (Pomegranate Walnut Beef Kebabs) but decided to make it with chicken drum sticks this week for a Pomegranate Chicken Walnut dish.
Ingredients:
Ingredients:
5-6 chicken drumsticks (can be substituted with chicken breast)
3 tablespoons salt
2 tablespoon pepper
2 teaspoons chili powder
2 cups pomegranate sauce
1/3 cup rosewater
1/4 cup olive oil
Procedure:
The first step in the process I decided to do was to take the drum sticks and take 1 tablespoon of the salt and pepper, rub it on the chicken and slowly cook it as to make sure they will be fully cooked later in the process. Do NOT fully cook the chicken here, they will continue to cook later with the pomegranate sauce and if they go in there fully cooked they will become very dry (from personal experience). Then bowl I mixed the remainder of the olive oil, rose water, pomegranate sauce, salt, pepper, and chili powder and mix it all together well. Then in a separate pan add the walnuts (crushed or whole) and add a bit of the sauce mixture and let it roast the walnut for about 4-5 minutes, after which add your 1/2 cooked chicken and the rest of the sauce and let it simmer and slowly cook on low heat for about 1-2 hours.
Overall I was very satisfied with the result and it turned out a lot better then I had envisioned it would. When I had made the Pomegranate Beef Kebabs a few weeks back, while I did enjoy that dish, I knew that chicken for the pomegranate sauce was just a better fit overall. In that dish I had also forgotten to incorporate the walnuts with the recipe, this week I did not forget that, but instead of having it crushed finely and smother it over the chicken I decided a better method would be to almost have it as a side part of the dish. Since I made this meal to mainly be eaten with rice I thought having the roasted walnuts in pomegranate sauce would be a good combo. I also though that anyone who wanted could add the walnut to the bit of their chicken if they wanted to. Though I was very satisfied with the dish and sweet and sour flavor profile the one think I could have done differently was brine the chicken. The chicken was a bit on the dry side (I think I cooked it too much in the initial step). If I would have brined it the moisture would have been more moist and added more depth to the flavor especially if I would have added some seasoning to the brine such as lemon or limes to add to the citrus flavor of the pomegranate sauce. But overall I was very satisfied with the overall flavor and result of the dish.
2 tablespoon pepper
2 teaspoons chili powder
2 cups pomegranate sauce
1/3 cup rosewater
1/4 cup olive oil
Procedure:
The first step in the process I decided to do was to take the drum sticks and take 1 tablespoon of the salt and pepper, rub it on the chicken and slowly cook it as to make sure they will be fully cooked later in the process. Do NOT fully cook the chicken here, they will continue to cook later with the pomegranate sauce and if they go in there fully cooked they will become very dry (from personal experience). Then bowl I mixed the remainder of the olive oil, rose water, pomegranate sauce, salt, pepper, and chili powder and mix it all together well. Then in a separate pan add the walnuts (crushed or whole) and add a bit of the sauce mixture and let it roast the walnut for about 4-5 minutes, after which add your 1/2 cooked chicken and the rest of the sauce and let it simmer and slowly cook on low heat for about 1-2 hours.
Final thoughts:
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