2 tbsp olive oil
6 chicken Maryland
1 cup walnuts
1 onion, thinly sliced
6 single bulb garlic cloves (or 12 regular garlic cloves, skin on)
1 cinnamon quill
1 tsp paprika powder
1 tbsp tomato paste
2 tbsp pomegranate molasses
2 cups chicken stock
Finely grated zest and juice of 1 lemon
2 tbsp honey
- Preheat oven to 200°C (180°C fan forced). Heat oil in a flameproof casserole over medium heat. Season the chicken, add to pan skin side down, and cook for 6-8 minutes, turning occasionally, until golden.
- Meanwhile, place the walnuts in a small food processor and process until finely ground.
- Remove the chicken from the pan and set aside. Add the onion, garlic and walnuts and cook, stirring occasionally for 8 minutes, or until starting to colour. Add the cinnamon, paprika, tomato paste, pomegranate molasses, stock, lemon zest and juice and honey and bring to a simmer.
- Return the chicken to pan, place in the oven, uncovered and cook for 40 minutes, or until the chicken is golden and cooked through.
TO SERVE: serve with pilaf-style rice, simple green salad and lemon wedges.
TO FREEZE: store chicken whole, in containers with sauce, or shred the meat, discarding the bones and store chicken meat with sauce.
TO THAW AND REHEAT: thaw the chicken in the refrigerator for 2 hours. Place chicken in a small, deep-sided roasting pan, covered with foil. Preheat oven to 180°C (160°C fan forced) and heat for 30 minutes. Uncover and heat for a further 15 minutes, to colour.
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