Pomegranate Chicken Stew

Israeli food today is a unique collection of recipes passed down from generations in the Diaspora (the Jewish population outside Israel). Inspired by a Persian dish called Fesenjan, this stew is a classic example of how Jewish culture has preserved some of the most delightful and ancient flavor combinations. This hearty chicken stew boasts the tangy flavor of pomegranate combined with the comforting warmth of Middle Eastern spices and makes for the perfect winter dish.

Ingredients

1 large yellow onion, diced
3 gloves of garlic, minced
4 Tbsp olive oil
2 lb (1 kg) boneless chicken breast, cubed
1 Tbsp orange zest
2 Tbsp fresh orange juice
1 tsp turmeric
1 tsp cumin
½ tsp cinnamon
½ tsp ground nutmeg
Salt and pepper to taste
3 cups chicken stock
½ cup pomegranate molasses (make your own by simmering 2 cups pomegranate juice down to ½ cup)
2 Tbsp sugar

To Serve

4 servings of couscous, prepared according to package instructions

Garnish (Optional)

½ cup walnuts, chopped
½ cup fresh pomegranate arils
¼ cup fresh parsley, chopped

Directions

Sear the chicken in 2 Tbsp olive oil over medium heat until the pieces are browned on all sides.
Remove the chicken from the pan and set aside. Add remaining olive oil, diced onion and minced garlic to the pan and sauté on medium-low heat until soft and fragrant, about 7–8 minutes.
Add the orange zest and spices and cook for another 2–3 minutes.
Add the cooked chicken, chicken stock, orange juice, pomegranate molasses and sugar. Stir to combine, cover and simmer on low heat for one hour, stirring occasionally.
Remove from heat and add salt, pepper and additional spices to taste.
Serve over couscous and garnish with walnuts, pomegranate arils and fresh parsley.

Serves 4