Sweet & Tangy Pomegranate Chicken Stew 

 With caramelised red onion and chilli 

We’ve had this recipe several times at home, which is saying something; because I organise our weekly menu and rotate the meals, recipes don’t tend to pop up too frequently together. 

That said, our family had it one weeknight- and then a few weeks later, the cooking of the Sunday roast fell to my mother, because King of the Roast (aka my dad,) was away. Now, you could say my mum doesn’t relish the pressure of a big roast, nor is she perhaps a natural cook (hence why I’ve enthusiastically taken on the role of head chef at home). So... What to cook instead of a traditional British roast? Umm... pomegranate chicken stew, of course. It’s deliciously tangy, with the sweetness of the pomegranate molasses and caramelised onion, the fresh pops of colour and flavour with the pomegranate seeds and the slight acidity of the passata. Not to mention a nice background heat from chillies and smoked paprika... 

This may not quite be your normal shoulder of roast beef, complete with golden Yorkshire puds and gravy - but served with steamed fluffy rice, with a sprinkle of pomegranate and chilli on top of tender chicken in a delicious stew- I don’t think even the most dedicated roast-lover would turn it down!  

Sweet & Tangy Pomegranate Chicken Stew 

With caramelised onion and chilli 

Serves 4

• 1 hour:
• 30 mins prep; 30 mins cooking 

Ingredients:

• 1-2 tbsp olive oil 
• 2 chicken breasts, (all visible fat removed, cut into 4cm chunks)
• 2 tsp paprika (smoked, hot or sweet) 
• 1 red onion, 1 white onions, (sliced)
• 1 clove of garlic, (finely chopped/crushed)
• 1 red chilli, finely sliced
• 1 red pepper, sliced 
• 300 ml tomato passata 
• 4 tbsp pomegranate molasses 
• Approx 200 ml pomegranate juice 
• 300g basmati and wild rice (or your choice)
• Pomegranate seeds (“arils”) 

Pomegranate molasses are available in most supermarkets, but if you can’t get hold of them just simmer down some of the leftover pomegranate juice in a small pan until thick and sticky (taking care not to burn them) 

Method:

1. Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and the 2 tsp of paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a small bowl and set aside, covered in foil. 

2.      In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Fry for a few minutes then turn down the heat, add a sprinkling of salt (this will help to bring out the water in them and soften them), and cook slowly for 12 minutes more until the onions are soft. Add a splash of water if they start to stick. For the last 5 minutes add the crushed garlic clove and 3/4 of the chilli (reserving the rest to serve). 

3.      Slice the red pepper and stir into the stew with the passata, molasses and pomegranate juice, season well, then bring to the boil and simmer for 10 minutes. 

4.      Return the chicken with any juices to the pan, cover and lower the heat. Simmer for 15 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking. Meanwhile put the rice in a pan of boiling water. 

5.      Drain the rice and serve with the stew, sprinkled with fresh chilli and the pomegranate arils. 

• Recipe adapted from Andy Harris's Pomegranate & Chicken Stew, found on jamieoliver.com