Try this refreshing classic Persian dish, usually served with either rice or bread.
Start by chopping your chicken into large pieces. Ideally, chop into legs and breast pieces. Then deskin any pieces and place them into a mixing bowl. Season with one portion of your salt, black pepper and turmeric.
Afterwards, dice and slice your onions. Two diced and two sliced. Finely grate your garlic cloves and set aside.
Pour one portion of oil into a pan on a medium heat and add in your chicken, sear both sides of the chicken, at this stage we don't need to cook the chicken fully.
Remove chicken from the pan after a light searing, and then add in your diced onions and garlic and cook until translucent. Then, add in a second portion of your salt, black pepper and turmeric, stir, and cook for an additional two minutes.
At this stage, add in your tomato paste and pomegranate molasses. Stir well with the onions and garlic and sauté for three to five minutes. Next add in your pomegranate juice. Combine the sauce well and bring to a boil, add your chicken back into the pan.
Cover the pan with a lid and turn the heat down to low. Cook the chicken and let the sauce reduce for twenty-twenty five minutes.
Using the second portion of oil, get a pan on a medium heat and add in your sliced onions. Caramelise your onions and add in the final portion of salt, turmeric and black pepper, stir well. Make sure to achieve a nice golden brown colour on your onions.
Add in your pomegranate seeds, stir and let simmer on a medium heat for three-five minutes.
At this point the chicken should be cooked. Add in half of the onion mixture to the chicken in the pan. Cover the pan and let simmer for a further five minutes.
Serve the chicken with the other half of the mixture as a form of garnish, and then serve with either rice or bread. Enjoy!