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Chicken with walnut and pomegranate
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4
Servings
+
180 g walnut halves
·
2 tbsp oil
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800 g boneless chicken thighs
·
salt
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Toast the walnuts in a dry pan for
5 to 6 minutes
, until fragrant. Let them cool, then grind them finely in a food processor or mortar, but not to a paste. Heat the oil in a casserole, salt the chicken and brown it for
about 3 minutes
on each side. Lift it out.
(15 min)
15:00
Toasting makes the walnuts taste nuttier and takes away their bitterness. A few small pieces are fine when you grind them.
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