Chicken with Pomegranate (Brotseuli)

Chicken with Pomegranate (Brotseuli)

Georgian braised chicken simmered in tart pomegranate juice and walnuts until deeply savory.

Total 1 hr 10 min Makes 4 servings Calories 520/serving

Dietary

Wheat free, Dairy free, Halal, Kosher

Allergens

Tree nuts

This Georgian dish layers braised chicken with a tangy pomegranate-walnut sauce, balancing tartness with richness from toasted walnuts and onions. Slow simmering lets the chicken absorb the ruby-colored broth, making it a satisfying centerpiece for a family dinner or holiday table. Serve with crusty bread or rice to soak up the sauce.

Ingredients

  • 3 pounds chicken thighs and drumsticks, skin on
  • 2 tablespoons vegetable oil
  • 2 yellow onions, finely chopped
  • 4 cloves garlic, minced
  • 1 cup walnuts, finely chopped
  • 2 cups pomegranate juice
  • 1 cup chicken stock
  • 1 tablespoon pomegranate molasses
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground fenugreek
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup pomegranate seeds, for garnish
  • 2 tablespoons fresh cilantro, chopped, for garnish

Method

  1. Pat the chicken pieces dry with paper towels and season both sides with salt and black pepper.

  2. Heat the vegetable oil in a large skillet over medium-high heat and brown the chicken pieces in batches, about 4 minutes per side, until golden. Transfer to a plate.

  3. Reduce heat to medium, add the chopped onions to the skillet, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

  4. Add the garlic and chopped walnuts and cook, stirring, until fragrant, about 2 minutes.

  5. Stir in the coriander, fenugreek, cinnamon, and cayenne pepper, cooking until the spices are aromatic, about 30 seconds.

  6. Pour in the pomegranate juice, chicken stock, and pomegranate molasses, stirring to combine and scraping up any browned bits from the pan.

  7. Return the browned chicken to the skillet, nestling the pieces into the sauce. Bring to a simmer.

  8. Cover and simmer over low heat until the chicken is tender and cooked through, about 40 minutes, turning the pieces once halfway through.

  9. Uncover and simmer an additional 10 minutes to thicken the sauce slightly, spooning it over the chicken occasionally.

  10. Taste the sauce and adjust salt and pepper as needed.

  11. Transfer the chicken and sauce to a serving platter and garnish with pomegranate seeds and chopped cilantro before serving.

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    Chicken with Pomegranate (Brotseuli)

    This Georgian dish layers braised chicken with a tangy pomegranate-walnut sauce, balancing tartness with richness from toasted walnuts and onions. Slow simmering lets the chicken absorb the ruby-colored broth, making it a satisfying centerpiece for a family dinner or holiday table. Serve with crusty bread or rice to soak up the sauce.

    1 hr 10 min 4 servings 520 cal

    Ingredients

    • 3 pounds chicken thighs and drumsticks, skin on
    • 2 tablespoons vegetable oil
    • 2 yellow onions, finely chopped
    • 4 cloves garlic, minced
    • 1 cup walnuts, finely chopped
    • 2 cups pomegranate juice
    • 1 cup chicken stock
    • 1 tablespoon pomegranate molasses
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground fenugreek
    • 1/4 teaspoon ground cinnamon
    • 1/4 teaspoon cayenne pepper
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 cup pomegranate seeds, for garnish
    • 2 tablespoons fresh cilantro, chopped, for garnish

    Method

    1. 1

      Pat the chicken pieces dry with paper towels and season both sides with salt and black pepper.

    2. 2

      Heat the vegetable oil in a large skillet over medium-high heat and brown the chicken pieces in batches, about 4 minutes per side, until golden. Transfer to a plate.

    3. 3

      Reduce heat to medium, add the chopped onions to the skillet, and cook, stirring occasionally, until softened and lightly golden, about 8 minutes.

    4. 4

      Add the garlic and chopped walnuts and cook, stirring, until fragrant, about 2 minutes.

    5. 5

      Stir in the coriander, fenugreek, cinnamon, and cayenne pepper, cooking until the spices are aromatic, about 30 seconds.

    6. 6

      Pour in the pomegranate juice, chicken stock, and pomegranate molasses, stirring to combine and scraping up any browned bits from the pan.

    7. 7

      Return the browned chicken to the skillet, nestling the pieces into the sauce. Bring to a simmer.

    8. 8

      Cover and simmer over low heat until the chicken is tender and cooked through, about 40 minutes, turning the pieces once halfway through.

    9. 9

      Uncover and simmer an additional 10 minutes to thicken the sauce slightly, spooning it over the chicken occasionally.

    10. 10

      Taste the sauce and adjust salt and pepper as needed.

    11. 11

      Transfer the chicken and sauce to a serving platter and garnish with pomegranate seeds and chopped cilantro before serving.