Moroccan Style Chicken Pomegranate & Walnut Stew

Serves: 4

Time: 60 mins

Ingredients

• 2 onions diced 

• Salt and pepper

• 8 skinless chicken thighs cut in half 

• 2 tsp ras el honout spice mix 

• 2 bay leaves 

• 1 pomegranate seeds removed 

• 1 orange zested and cut into wedges 

• 700ml chicken stick 

• 150g walnuts Finley chopped 

• 2 tbs honey 

• Bunch parsley chopped

Method

1. Heat the oil in a large saucepan 

2. Add the onion, season with salt and pepper gently for 10 minutes until golden 

3. Turn up the heat, add the chicken to the pan, season and fry for 2-3 minutes until sealed and golden brown 

4. Add the ras el hanout, bay leaves, pomegranate seeds, orange wedges, stock, walnuts and honey 

5. Bring to a boil, cover with a lid and simmer for 45 minutes stirring occasionally 

6. When the chicken is soft and tender and the sauce thick take off the heat and finish with a scattering of fresh parsley, orange zest and the remaining pomegranate seeds 

7. Serve with salad and rice/couscous 

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