![](https://cdn.statically.io/img/www.allrecipes.com/thmb/i4zJSe3VyGcvvHCpmiGaz9tJl0g=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/8815-856fad791c744317aaecd2701c66d0ef.jpg)
Ingredients
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2 tablespoons olive oil
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1 ½ pounds chicken legs, cut up
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1 white onion, thinly sliced
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½ pound walnuts, toasted and finely ground in a food processor
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1 teaspoon salt
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4 cups pomegranate juice
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½ teaspoon cardamom (Optional)
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2 tablespoons sugar (Optional)
Directions
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Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
Nutrition Facts (per serving)
785 | Calories |
39g | Fat |
95g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 785 | |
% Daily Value * | |
Total Fat 39g | 50% |
Saturated Fat 6g | 29% |
Cholesterol 64mg | 21% |
Sodium 445mg | 19% |
Total Carbohydrate 95g | 35% |
Dietary Fiber 3g | 10% |
Total Sugars 83g | |
Protein 24g | 49% |
Vitamin C 7mg | 7% |
Calcium 51mg | 4% |
Iron 4mg | 20% |
Potassium 329mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.