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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 liked this dish very much, I strongly recommend you to cook it!
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Azerbaijani
Keyword For Beginners, Medium
Cook Time 60 minutes
Servings
Ingredients
Chicken:
Sauce:
Side dish:
Course Dinner Dishes, Hot Dishes, Lunch Second Breakfast, Second Course
Cuisine Azerbaijani
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. Onion cut into small cubes, garlic and herbs finely chop.
    Onion cut into small cubes, garlic and herbs finely chop.
  3. Season the chicken with salt, pepper and paprika.
    Season the chicken with salt, pepper and paprika.
  4. In a heavy-bottomed saucepan or skillet, heat the olive oil over medium heat. In 2-3 doses, brown the chicken pieces on all sides for 4-8 minutes.
    In a heavy-bottomed saucepan or skillet, heat the olive oil over medium heat. In 2-3 doses, brown 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 the pieces stuck to the bottom, on low heat for about 10-12 minutes, until the onion is soft.
    In the same saucepan, pour a little more oil and put the onion. Cook, stirring and scraping the pieces stuck to the bottom, on low heat for about 10-12 minutes, until the onion is soft.
  7. A couple of minutes before the end of frying, add the garlic, chili and 1 tbsp chopped cilantro to the onion.
    A couple of minutes before the end of frying, add the 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 hops-suneli) and bring to a boil.
    At the end, add the passata, Narsharab and pomegranate juice, season with salt (I also added a little hops-suneli) and bring to a boil.
  9. Return the chicken with all the juices in the saucepan with the sauce, cover. Simmer on low heat for 30 minutes, stirring occasionally.Mix rice with cilantro, put on top of the pieces of chicken with sauce, sprinkle with pomegranate seeds.Bon appetit!
    Return the chicken with all the juices in the saucepan with the sauce, cover. Simmer on low heat for 30 minutes, stirring occasionally.Mix rice with cilantro, put on top of the pieces of chicken with sauce, sprinkle with pomegranate seeds.Bon appetit!
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