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As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Persian-style Chicken & Pomegranate Molasses Stew
This is a bowlful of comfort. Juicy British chicken simmered in a delicious sauce flavoured with aromatic cinnamon, bright turmeric and tangy pomegranate molasses. Tenderstem broccoli on the side for your greens. Fluffy brown rice to soak it all up. Crunchy pickled radishes to give it a zing.
High protein
7 plants
Low sat fat
Serving size
Ingredients
- 2 tbsp pomegranate molasses
- 1 handful of fresh flat-leaf parsley
- 2 onion
- 2 tsp turmeric
- 200g brown rice (brown rice (100%))
- 180g Tenderstem broccoli
- 6 radish
- 2 tbsp red wine vinegar
- 80g baby spinach
- 11g chicken stock powder (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 20g pecans (Nuts)
- 600g diced British Free Range chicken breast
- 2 tsp cinnamon (ground)
- 90g Tenderstem broccoli
Nutritional Information
Calories: 515
Protein: 47g
Carbs: 56g
Fat: 11g
Persian-style Chicken & Pomegranate Molasses Stew
This is a bowlful of comfort. Juicy British chicken simmered in a delicious sauce flavoured with aromatic cinnamon, bright turmeric and tangy pomegranate molasses. Tenderstem broccoli on the side for your greens. Fluffy brown rice to soak it all up. Crunchy pickled radishes to give it a zing.
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Cooking Instructions
Before you start
- Bring a large saucepan and a medium saucepan filled with salted water to a boil
- Boil a half-full kettle.
- Pull out a sieve, a jug, a large lidded frying pan & a medium bowl
Get the rice on & golden the chicken
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Dissolve the stock in a jug with 400ml hot water and pomegranate molasses
- Heat a large lidded frying pan with 2 tsp oil on medium high heat. Once hot add the chicken and cook for 4 mins, until golden brown
Make the pickled radishes
- Meanwhile, finely slice the onions
- Trim and thinly slice the radishes, then place in a medium bowl with the red wine vinegar and a pinch of salt
- Mix and leave to pickle
Get your simmer on
- Add the onions to the pan with the chicken and cook for 3 mins until soft
- Add the turmeric and cinnamon and cook for 1 min
- Add stock mixture and bring to a boil
- Cover with the lid and simmer for 13 minutes until the chicken is cooked and the sauce has thickened
- Rinse the spinach, then add to the pan and cook for the final 1-2 mins, until wilted
Cook the broccoli
- Trim the broccoli, then add to the medium saucepan
- Boil for 3-4 mins, until cooked, then drain. Roughly chop the parsley
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the stew with rice, pickled radish and tenderstem broccoli
- Sprinkle with parsley and pecan pieces
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