Print Recipe
 Chicken Stew with Pomegranate Recipe
Tender chicken, fragrant and delicious sauce - and all this in combination with white rice, seasoned with cilantro and pomegranate... I really liked this dish, I strongly recommend you to cook it!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Azerbaijani Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Chicken:
Sauce:
Side dish:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast Dishes, Second Course Dishes
Cuisine Azerbaijani Cuisine
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Chicken:
Sauce:
Side dish:
Instructions
  1. Wash the chicken, dry with paper towels and cut into portions.
    Wash the chicken, dry with paper towels and cut into portions.
  2. Cut the onion into small cubes, chop the garlic and herbs finely.
    Cut the onion into small cubes, chop the garlic and herbs finely.
  3. Season the chicken with salt, pepper and paprika.
    Season the chicken with salt, pepper and paprika.
  4. In a saucepan or saucepan with a thick bottom, heat the olive oil over medium heat. In 2-3 batches, fry the chicken pieces on all sides for 4-8 minutes.
    In a saucepan or saucepan with a thick bottom, heat the olive oil over medium heat. In 2-3 batches, fry the chicken pieces on all sides for 4-8 minutes.
  5. Put them on a plate.
    Put them on a plate.
  6. In the same saucepan, pour a little more oil and put the onion. Cook, stirring and scraping off the pieces stuck to the bottom, on low heat for about 10-12 minutes, until the onion becomes soft.
    In the same saucepan, pour a little more oil and put the onion. Cook, stirring and scraping off the pieces stuck to the bottom, on low heat for about 10-12 minutes, until the onion becomes soft.
  7. A couple of minutes before the end of frying, add garlic, chili and 1 tbsp chopped cilantro to the onion.
    A couple of minutes before the end of frying, add garlic, chili and 1 tbsp chopped cilantro to the onion.
  8. At the end, add the passata, narsharab and pomegranate juice, season with salt (I also added a little hop-suneli) and bring to a boil.
    At the end, add the passata, narsharab and pomegranate juice, season with salt (I also added a little hop-suneli) and bring to a boil.
  9. Return the chicken along with all the juices to the saucepan with the sauce, cover. Simmer on low heat for 30 minutes, stirring occasionally. Mix rice with cilantro, put chicken pieces with sauce on top, sprinkle with pomegranate seeds. Enjoy your meal!
    Return the chicken along with all the juices to the saucepan with the sauce, cover. Simmer on low heat for 30 minutes, stirring occasionally. Mix rice with cilantro, put chicken pieces with sauce on top, sprinkle with pomegranate seeds. Enjoy your meal!
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