There are three chefs and a cook I look up to when it comes to cooking. Marco Pierre White, Gordon Ramsay (He’s like my Food God) and finally the culinary artist Jamie Oliver (His knife skills simply blows my mind apart) and finally my mom she’s a brilliant cook herself. I grew up sitting around in the kitchen watching her cook and at that point I never realized how much I loved food. If I did I would have been someone else altogether but then I ain’t gonna complain about it because I find myself at a very good spot at this point as well. Maybe working in the food industry would have been a dream come true but yeah whatever I can still cook and experiment and bring smiles to those close to me. After all that’s the whole point about cooking, bringing smiles to all those faces sitting with you on your dining table.
Anyway this recipe is that of Mr. Jamie Oliver, which I followed to the point except a few additions. We Indian’s love our food to be spicy and when I first cooked this dish and put it in front of my family they gave me a strange look. Okay they seriously don’t like to have a sweet stew served for dinner but they liked what was served. So when I did this dish for they second time after much resistance from my mom. I added a bit of twist to the tale and bang they tasted something sweet and seconds later the heat started coming in and boom they got SERVED.
Here’s my edition of the recipe, actually there’s not much of a difference with original Jamie’s recipe. I just added more chilly and some pepper into the dish to heat things up.
- Pomegranate Juice
- Pomegranate Molasses (I told you this recipe is for something huge)
- Tomato Passata (Again I told you so)
- Olive Oil
- Pomegranate seeds
- Fresh Coriander, finely chopped
- Red Chilli
- Add some olive oil into a casserole on medium heat.
- Season the chicken with salt and pepper and put them into the pan and let it brown in the oil for 5-10 minutes.
- Remove the pieces and set it aside.
- In the same pan add some oil and throw in the onions. Cook slowly for 10 minutes till the onions become soft.
- Now add the garlic and red chillies and let it cook down for another 2-3 minutes.
- Stir in the tomato passata (roughly 300 ml), 4 tbsp. of pomegranate molasses and 300 ml of pomegranate juice.
- Season it with salt and pepper (here’s where I twist it a bit and add some extra pepper for the heat say around 3-4 tbsp. of pepper)
- Bring it to the boil and return the chicken pieces back into the pan and make sure to add any juice that came out of the chicken.
- Let the stew simmer for good 30 minutes so that the chicken cooks well and pulls in all the flavors and let the sauce thicken up a bit.
- Add the chopped coriander and the pomegranate seeds after taking the stew off the heat.
- The stew is best served with boiled or steamed rice.