Pressure Cooker Pomegranate Chicken
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
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- 2 cups (500 g) walnuts
- whole chicken,cut into 10 serving pieces
- 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper
- 2-3 tablespoons olive oil
- 1 large yellow onion,peeled and chopped
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 3/4 cup (180 ml) water
- 2/3 cup (150 g) pomeganate molasses
- 2 tablespoons granulated sugar
- freshly squeezed juice of 1/2 lemon
- pomegranate seeds for garnish
In a large nonstick skillet,toast the walnuts over medium-high heat,stirring,for 5 minutes. Transfer toasted walnuts to food processor and allow to cool. Grind cooled walnuts until no large pieces remain.
Remove as much as possible skin from chicken pieces. Season with salt and black pepper.
In pressure cooker,heat 2 tablespoons olive oil over medium-high heat until very hot. Working in a batches,add seasoned chicken pieces and brown on both sides until golden,for about 3 minutes per side. Remove browned chicken pieces from pressure cooker and transfer to a plate.
If pressure cooker is dry after browning chicken,add 1 extra tablespoon olive oil. Add chopped onion and cook over medium-high heat,stirring occasionally,until softened,for 3 minutes. Stir in ground cinnamon and cardamom and cook,stirring,for a further 1 minute. Stir in processed walnuts,pomegranate molasses,sugar and lemon juice.
Close pressure cooker and lock the lid. Set burner heat to high. When pressure cooker reaches high pressure.reduce heat to low and set timer to cook for 7 minutes.
Remove pot from the heat. Return chicken pieces to pressure cooker along with accumulated juices,nesting meat into sauce,adding more sugar and lemon juice to taste.
Serve chicken over cooked rice with walnut sauce and fresh pomegranate seeds.