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4 Serves
82 Mins
37 g
21 g
35 g
Using a chefs knife, finely grind the walnuts into a paste or coarse meal.
Ingredients, vitamins, and health benefits
Walnuts
Ground walnuts
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Vitamin E
3 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
36 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
373 mg / 4,700 mgSodium
1162 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgFiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
17 gAlcohol
0 g
Season the chicken pieces generously with salt and black pepper.
Heat oil in a large Dutch oven over medium-high heat and sear the chicken until golden brown on all sides, then remove and set aside.
In the same pot, toast the ground walnuts briefly, then stir in the pomegranate molasses and chicken stock to create the base of the sauce.
Return the chicken to the pot, cover, and simmer on low heat, allowing the sauce to thicken and the flavors to meld.
Let the dish rest for 5 minutes before serving to ensure the sauce coats the chicken perfectly.
Whole Chicken
Salt
Black Pepper
Chicken Broth
Oil
Pomegranate Molasses
Vitamin A
41 µg / 900 µgVitamin C
6 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
3 mg / 15 mgVitamin K
43 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
36 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
33 mg / 420 mgPhosphorus
218 mg / 1,250 mgPotassium
373 mg / 4,700 mgSodium
Fiber
4 g / 28 gSugar
8 g / 50 gSaturated Fat
15 g / 20 gCholesterol
58 mg / 300 mgCaffeine
0 mgNet Carbs
3
g29
g8
g
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Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
21 µg / 55 µgAlcohol
0 g