Ingredients
Scale
- 2 tbsp coconut oil
- 1.5 lb boneless skinless chicken thighs, fat trimmed, cut into 1″ cubes
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp cumin
- ½ tsp cardamom
- ½ tsp cinnamon
- ½ tsp kosher salt
- ½ tsp ground pepper
- 1 cup pomegranate juice
- ½ cup chopped walnuts
- ½ cup coconut milk
- 1 tbsp honey
- ½ cup pomegranate seeds
- 2 tbsp chopped fresh parsley
Instructions
- Heat Dutch oven over medium-high heat and add coconut oil.
- Add chicken cubes, sprinkle with salt, toss to coat, and sauté 7–8 minutes until browned.
- Add shallots and sauté 3–4 minutes until softened.
- Add garlic and ginger; sauté 2 minutes, stirring constantly.
- Add cumin, cardamom, cinnamon, salt, and pepper; toast spices 1–2 minutes.
- Pour in pomegranate juice and deglaze, scraping bottom of pot.
- Add walnuts, coconut milk, and honey; stir to combine.
- Bring to boil, reduce heat, cover, and simmer 20 minutes.
- Simmer uncovered an additional 10 minutes until sauce thickens.
- Serve over rice, garnish with pomegranate seeds and parsley.
Notes
- Use pre-packaged pomegranate seeds for convenience.
- Check seasoning and adjust salt or spices as desired.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: Persian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 492
- Sugar: 20 g
- Sodium: 392 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 135 mg