Ingredients
- 2 tbsp unsalted butter
- 1 medium brown onion peeled and diced
- 3 chicken breasts diced
- 1 red bell pepper deseeded and sliced
- 1 yellow bell pepper deseeded and sliced
- 1 small aubergine/eggplant chopped into bite-size chunks
- 90 g whole walnuts
- 2 cloves garlic peeled and minced
- 25 g ground almonds (almonds meal - the grainy type, not the flour version)
- ½ tsp turmeric
- ½ tsp salt
- pinch of ground black pepper
- ¼ tsp cinnamon
- zest of half a lime
- 480 ml chicken stock (use bouillon for gluten free)
- 2 tbsp honey
- ¼ cup pomegranate molasses **
To Serve:
- Boiled rice or cous cous
- Seeds from half of a fresh pomegranate
- Small bunch flat-leaf parsley roughly chopped
- 1/2 small red onion peeled and thinly sliced
- 8-10 walnuts roughly chopped
Instructions
- soften the butter during a massive cooking pan/skillet and add the onions. Fry for two minutes then add the chicken. Cook for five minutes, till sealed, stirring often.
- Add the sliced peppers and sliced aubergine and stir. Cook for an extra 2-3 minutes.
- while the chicken and veggies square measure change of state, place the walnuts during a kitchen appliance and mix simply till they address fine crumbs.
- Add the walnuts, garlic and ground almonds to the pan and cook for a moment. Add within the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for an extra minute.
- Add the stock, honey and three-quarters of the syrup. Stir, awaken a mild bubble and simmer for quarter-hour, stirring often.
- style the stew, add additional syrup if required. Cook for an extra five minutes then serve on high of cooked rice or cous cous.
- high with pomegranate seeds, sliced parsley, Spanish onion slices and sliced walnuts.
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from #Bangladesh #News aka Bangladesh News Now!!!
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