1kg of chicken (legs and thighs)

    1 medium onion, finely chopped

    6 cloves garlic

    2 pomegranates, seeds removed

    8 tbsp pomegranate syrup

    4 tsp turmeric

    600ml chicken broth

    3 cups chopped walnuts

    Chopped parsley, coriander, dill and spring onion

    Sugar, to taste

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Ingredient Substitution Guide


1. Season the chicken with salt and pepper and sear in a pan until golden brown. Remove the chicken and set aside.

2. Heat a little oil in the pan. Add the onion, cook until golden brown, then add the garlic. Fry until aromatic.

3. Add the pomegranate seeds, syrup and turmeric. Place the chicken back in the pan and top up with the chicken broth. Cover the pan with a lid and bring to a simmer. Turn down the heat and slowly cook the chicken for 20-30 minutes until cooked through.

4. Finally, add the walnuts and herbs and adjust the seasoning to taste. Use the sugar to sweeten the stew to your liking.

5. Cover the pan again and simmer for 5 more minutes.

6. Serve with white rice.

Tip: In order to avoid the chicken sticking to the pan while searing you can dust it with flour lightly.

Recipe courtesy: Sous Chef Mahmoud Haidar, Fairmont Dubai

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