A beautiful, fragrant and easy dish to prepare. The pomegranate molasses gives it a really spicy and rich flavour. Somewhere between a stew and a tagine.
The dish has all those wonderful Middle Eastern flavours, but unlike a tagine, cooks in less than an hour in a cast iron casserole or heavy bottomed pan on the stove top.
Here is the original: http://www.jamieoliver.com/magazine/recipes-view.php?title=pomegranate-aamp-chicken-stew
As usual I have tweaked a couple of things in my version.
2 tbsp olive oil
1 higher-welfare whole chicken, jointed (I removed the skin from the pieces for a more healthy dish)
2 tsp paprika
2 onions, sliced
4 cloves of garlic, finely chopped
1 tsp sambal oelek
2 tbsp fresh coriander, finely chopped, plus extra for the rice
300 ml tomato passata
4 tbsp pomegranate molasses
200 ml pomegranate juice (use store bought + the juice from the pomegranate from which you derived the seeds)
3 fresh figs, quartered
Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a plate and set aside.
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. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and the coriander for the last 5 minutes. Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil.
Return the chicken with any juices to the pan, cover and lower heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it’s not sticking.Toss in a handful of pomegranate seeds.
Scatter the rice with the extra coriander, then place the chicken on top and scatter with the remaining pomegranate seeds.
I served the dish with fresh figs on the side as a refreshing taste to offset the pungency of the sauce.
1 cup basmati rice
1 cup light coconut milk
1 cup boiling water
To make rice, combine the rice, coconut milk, boiling water and lemon in a saucepan. Bring to the boil, turn down heat, cover, and simmer for 10 minutes or so, stirring occasionally, until rice is almost cooked. Turn off heat and leave rice to finish cooking.