From A New Book Of Middle Eastern Food by Claudia Roden

Serves 4

2-3tbsp light vegetable oil

1 duck or chicken, cut into quarters (I’ve also used a duck or chicken leg per person, instead of whole birds)

1 medium onion, coarsely chopped

250g chopped walnuts

3tbsp pomegranate molasses in 450ml water

1 Heat the oil in a large, heavy-bottomed casserole. Brown the duck or chicken pieces, then remove and cook the onion in the same oil until it is a rich brown.

2 Add the walnuts, and cook, stirring, for about 2 minutes.

3 Pour in the water and pomegranate molasses, bring to the boil, then add the duck or chicken pieces.

4 Turn the heat right down, and cook gently for about 1 1/2 hours, or until the meat is very tender.

5 Check the sauce, and season with a little salt and pepper if necessary. Serve with rice, couscous or bulgar.


2 Responses to “RECIPE duck or chicken with pomegranate and walnut sauce”

  1. I have had pomegranate molasses in the cupboard for months & at a loss to know what to do with it!
    Thanks & love the blog.

  2. Hi there – so glad you like the blog!
    I know what you mean about pomegranate molasses – I had my bottle for rather a long time before I started using it. But once I’d found a few recipes, I couldn’t get enough of the stuff! Try the poached eggs recipe too – a delicious brunchy dish, especially when you have lots of chunky white bread to mop up the sauce.

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