Pomegranate-Walnut Chicken Recipe

Pomegranate-Walnut Chicken Recipe

This special dish is great year-round, but especially around the Jewish high holidays.


How To Make Pomegranate-Walnut Chicken

A delicious and simple recipe for moist and tender chicken with the complexity of walnuts integrated in the sauce! This flavorfully rich with a bit of sweet and tangy flavor that lends itself well to tender chicken.

Prep: 25 mins
Cook: 45 mins
Total: 1 hr 10 mins


  • 3 ½ lb chicken
  • 2 tbsp vegetable oil
  • 1 onion, medium, chopped
  • 2 cups ground walnuts
  • cup hot water
  • 2 tbsp lemon juice
  • 2 cups pomegranate juice, or ½ cup of pomegranate syrup
  • 1 tbsp tomato paste
  • salt and freshly ground pepper , to taste
  • 2 tbsp sugar


  1. Brown the chicken in the vegetable oil and remove to drain on a paper towel.
  2. Brown the chopped onion in the same oil.
  3. In another pan, brown the walnuts, stirring constantly, without using any shortening.
  4. When brown, add the onion.
  5. Then slowly add the hot water so that the mixture does not stick.
  6. It should not be too liquid, more like a paste.
  7. Then add the lemon juice, pomegranate juice, tomato paste, salt, pepper, and sugar, stirring with a spoon.
  8. When well mixed, add the chicken.
  9. Bring the mixture just to the point of boiling (but not a hard boil).
  10. Decrease to a simmer and let cook, covered, until the chicken is very tender (about 45 minutes).
  11. If the sauce is not thick enough, remove the chicken and boil the liquid down until the desired thickness is reached, stirring as it cooks.
  12. When ready to serve, place the chicken on a dish, pour the sauce over, and serve with a chelou or plain rice.


  • Sugar: 16g
  • :
  • Calcium: 27mg
  • Calories: 470kcal
  • Carbohydrates: 19g
  • Cholesterol: 95mg
  • Fat: 33g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 471mg
  • Protein: 24g
  • Saturated Fat: 9g
  • Sodium: 119mg
  • Vitamin A: 218IU
  • Vitamin C: 6mg
Nutrition Disclaimer
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