A festive dish for days when indulgence is the key.

An extract from Eat Yourself Healthy by Dr Roderick Mulgan and a panel of 8 New Zealand experts.

Words: Shaz Andrew

To make this dish more budget-friendly, add more chicken pieces (another four thighs, for example) and still enjoy plenty of the delicious walnut and pomegranate sauce.

Serves: 6

INGREDIENTS

8 organic free-range chicken thighs, bone in, skin removed
2 cups walnuts
2 tablespoons olive oil
1 medium onion, finely chopped
1 cup pomegranate molasses
pinch saffron in 2 tablespoons warm water
freshly squeezed lemon juice (optional for extra tartness)
sugar (optional for extra sweetness)
arils of 1 pomegranate
basmati rice, to serve

METHOD

Grind the walnuts in a food processor until fine. Put 2 tablespoons of olive oil in a large pot over a low heat, and add the chopped onion, frying until golden. Add the ground walnuts and cook for a further minute.

Add 2 cups of water to the pot, cover and cook the walnut mixture on low heat for 2 hours, stirring every 15-30 minutes. Add the pomegranate molasses to the pot and stir through.

Put chicken pieces into the sauce, mix through the saffron water and cook on low heat for a further 2 hours, until the oil from the walnuts separates and forms a layer on top of the mix. Season the stew with salt and freshly ground black pepper and add lemon for more tartness or sugar to sweeten. Top the stew with pomegranate arils and serve with fluffy Basmati rice.