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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Toast the walnuts, but make sure they don't burn! Then, cool them on a baking sheet. | 2. Add the walnuts to a food processor and grind them into a fine texture. | 3. In a large pot, saute the onion until translucent over medium heat. | 4. Season the chicken with salt and pepper, then add to onion and cook a few minutes. | 5. Turn chicken pieces after a few minutes. | 6. Add bay leaves and 1/2 cup water. Cover and cook 30 minutes. | 7. Place another pot over medium heat and add 1 tablespoon of flour. Toast it lightly. | 8. Add 2 cups of water and mix well until lumps disappear. | 9. Add ground walnuts to the flour-water and stir until water and walnuts are thoroughly mixed. Turn heat to low. | 10. Make sure you watch your walnuts. As the mixture thickens, it can easily burn. | 11. Once you see a layer of oil forming on top and bubbling, add pomegranate concentrate and mix well. Season with salt. | 12. If you find the stew to be too tart, add sugar (teaspoons at a time) until desired taste. | 13. Add chicken pieces, making sure each piece is submerged in the stew. Cook a few minutes longer so the flavors incorporate and chicken warms through. | 14. Serve over basmati rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	8			15945.6	28.6296	347.1792	1602.8952
onion	1		chopped	64.0	14.944	1.76	0.16
bay leaf	2			-	-	-	-
walnut	4	cups		7708.48	0.0	0.0	872.0
water	1/2	cup		0.0	0.0	0.0	0.0
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
water	2	cups		0.0	0.0	0.0	0.0
pomegranate concentrate	1	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.