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Ingredients
Method
- 40g butter
- 400g shallots, cut into quarters
- 5 sliced carrots
- 1 kg chicken thighs, skin and bones removed
- 3 chopped garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- 300ml pomegranate juice
- 2 tbsp pomegranate molasses
- 500ml chicken stock
- Bunch of coriander, chopped
- Bunch of parsley, chopped
- 100g pomegranate seeds
- Flatbreads, to serve
- Melt the butter in a casserole dish and fry the shallots for 10 mins, until lightly caramelised. Add the carrots, cook for 5 mins more, then add the chicken, garlic, cinnamon, bay leaves, pomegranate juice and molasses, and the chicken stock. Simmer for 45 mins, season well, then stir in the herbs and top with the seeds. Serve with flatbreads.
45 mins
4 serving
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