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Persian-style Chicken & Pomegranate Molasses Stew
This is a bowlful of comfort. Juicy British chicken thighs simmered in a delicious sauce flavoured with aromatic cinnamon, vibrant turmeric and tangy pomegranate molasses. Tenderstem broccoli on the side to up the 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
- 1 tbsp red wine vinegar
- 4 radish
- 1 handful of fresh flat-leaf parsley
- 300g British Free Range chicken thighs
- 1 tsp ground cinnamon
- 80g sliced kale
- 180g Tenderstem broccoli
- 2 tbsp pomegranate molasses
- 80g brown rice (brown rice (100%))
- 20g walnuts (Nuts)
- 1 onion
- 1 tsp turmeric
- 11g chicken stock powder (use half) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
Nutritional Information
Calories: 647
Protein: 43g
Carbs: 57g
Fat: 27g
Ingredients
- 4 radish
- 80g sliced kale (use half)
- 1 onion (use half)
- 80g brown rice (use half) (brown rice (100%))
- 1 tsp turmeric (use half)
- 150g British Free Range chicken thighs
- 2 tbsp pomegranate molasses (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 20g walnuts (use half) (Nuts)
- 11g chicken stock powder (use a quarter) (Rice Flour, Yeast Extract (Yeast Extract, Salt), Potato Starch, Salt, Natural Flavouring, Chicken Meat Powder (Cooked Chicken Meat, Antioxidant: Extracts of Rosemary), Rapeseed Oil.)
- 1 tsp ground cinnamon
- 1 tbsp red wine vinegar (use half)
- 180g Tenderstem broccoli (use half)
Nutritional Information
Calories: 656
Protein: 43g
Carbs: 59g
Fat: 27g
Persian-style Chicken & Pomegranate Molasses Stew
This is a bowlful of comfort. Juicy British chicken thighs simmered in a delicious sauce flavoured with aromatic cinnamon, vibrant turmeric and tangy pomegranate molasses. Tenderstem broccoli on the side to up the 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 filled with salted water to a boil
- Pull out a sieve, a large lidded frying pan, a medium saucepan & a bowl
Get the rice on & cook the chicken
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain.
- Heat a large lidded frying pan with 2 tsp oil on high heat. Once hot, place the chicken flat into the pan, and cook for 4 mins, until golden brown.
- Flip and cook for a further 4 mins, then transfer to a plate.
Meanwhile, make the pickled radishes
- Trim and thinly slice the radishes, then place in a bowl with the vinegar and a pinch of salt.
- Mix and leave to pickle.
Build the dish
- Finely slice the onion.
- Reheat the chicken pan to medium-high heat with 1 tsp oil. Once hot, add the onion and cook for 3 mins until soft.
- Add the turmeric and cinnamon and cook for 1 min.
- Add the kale, pomegranate molasses, half the stock and 250ml (125 ml per person) hot water.
- Return the chicken to the pan. Bring to a boil then simmer for 13 mins until the chicken is cooked and the sauce has thickened.
Cook the broccoli
- Bring a medium saucepan filled with salted hot water to a boil.
- Trim the broccoli, then add to the saucepan.
- Boil for 3-4 mins, until cooked, then drain.
- Roughly chop the parsley.
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear.
- Serve the stew with rice, pickled radish and tenderstem broccoli.
- Sprinkle with parsley and walnuts pieces.
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