Braised Pomegranate Chicken

Here's a recipe from Shauna, the Gluten-Free Girl. I've admired her recipes many times, but I think this is the first one I've actually tried! Not the last one, that's for sure!

I changed a few things - I used shallots instead of white onion, and what I should have done is added the nuts before the onions. Now, the onion almost burned, before the nuts got any color at all. Shauna specifies it as onion first, nuts later, but I'll do it the other way around next time, which is why I've written the recipe the way I plan to do it. And I plan to make this many, many, MANY more times. 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.


Braised Pomegranate Chicken
Serves 2

4 small chicken thighs - just the thigh, not with the bone
olive oil
butter
2 shallots
2 cloves of 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

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.

Recipe in Swedish:
Bräserad Granatäpplekyckling