A pomegranate marinade lends to a sweet-and-sour flavoured chicken.
2 lb. chicken thighs and drumsticks
1 tbsp plus 1 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp ground cumin
2 tsp ground turmeric
3 tbsp canola oil
1 1/4 cups Pomegranate Confiture (below)
3 cups toasted walnuts
Pinch of saffron threads (optional)
6 cups pomegranate seeds (from about 10 pomegranates)
6 cups sugar
1/4 cup water
Step 1. Place a large pot over medium-high heat for 5 minutes. While the pot is heating, pat the chicken dry and season with the salt, pepper, cumin, and turmeric.
Step 2. Add the oil to the pot and add the chicken. Brown the chicken on all sides. Overcrowding the pot will steam the chicken instead of searing it. Add the pomegranate confiture and stir in the walnuts and the saffron.
Step 3. Place a lid on the pot and bring to a boil, then lower the heat to simmer for 45 minutes. Uncover and reduce the sauce for another 45 minutes. Remove from the heat and take the pot straight to the table for a family-style meal.
Serves 4 to 6.
Step 1. Place the seeds, sugar, and water in a medium saucepan and bring the mixture to a boil. Lower the heat to simmer and cook until thick, like syrup, about 35 minutes. Stir the mixture occasionally to prevent the bottom from burning. Remove from the heat and cool completely. Store in an airtight container in the refrigerator for up to 1 year.
Makes 2 cups.