Walnut and Pomegranate Chicken

Prep Pat 8 chicken thighs dry and season with 1 tsp salt and 0.5 tsp pepper. Finely dice 1 large onion. Toast and finely grind 200g walnuts. Steep 0.25 tsp saffron in 2 tbsp boiling water 5 minutes. Grate and squeeze dry 0.5 cucumber. Mix yoghurt, cucumber, 0.5 garlic clove, mint, and a pinch of salt. Cook 400g basmati rice to packet instructions.

Sear Heat 2 tbsp oil in a large casserole over medium-high. Sear chicken skin-side down 5–6 minutes until deep golden. Flip and cook 2 minutes. Remove and set aside.

Bloom Add diced onion to the casserole, cook over medium heat 5 minutes until softened and golden. Add 0.5 tsp cinnamon and 0.25 tsp cardamom, stir 30 seconds until fragrant.

Braise Add ground walnuts, 4 tbsp pomegranate molasses, 400ml stock, 1 tbsp brown sugar, and 0.5 tsp salt to the casserole. Stir well to combine and bring to a gentle simmer. Return chicken skin-side up, nestle into sauce, cover, and braise over low heat 40 minutes until cooked through and sauce is thick and deeply flavoured.

Reduce Uncover the casserole and simmer 5 minutes to reduce sauce slightly if needed. While this simmers, stir saffron water and 20g butter through cooked rice, season with 0.5 tsp salt.

Plate Spoon saffron rice onto serving plates. Top with chicken and walnut sauce. Scatter 3 tbsp pomegranate seeds and 10g fresh parsley over the top. Serve cucumber yoghurt alongside.