Iranian food often works well with kashrut. There is a sizable Jewish population still in Iran and many of the dishes do not mix meat and milk, unless they are more Indian inspired and use ghee, or clarified butter.
This recipe is fantastic because many Ashkenazi chicken dishes use sweet orange and lemon sauces. This one, with pomegranate, is an amazing cross cultural variation.
It’s very important that the chicken and sauce stew together for a long time, because it really imparts the chicken flavor into the sweetness of the pomegranate and onion. The kosher chicken thighs also adds sweetness, which is why we don’t suggest adding more sugar, as some recipes do.
1/4 cup lime or lemon juice
1/4 cup vegetable oil
2 1/2-3 lbs boneless chicken thighs cut into large chunks
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor (also known as nut meat)
1 1/2-2 cups chicken stock
2/3 cup pomegranate syrup (found in Middle Eastern stores)
kosher salt and pepper, to taste
Marinate chicken in citrus juice for two hours.
Brown the chicken and onions in a pan until chicken is brown and onions are beginning to caramelize. Stir in walnut “meat”. Add stock and bring to a boil, lowering heat, covering and simmering for about thirty minutes.
Stir in the pomegranate juice, salt and pepper.
Uncovered, cook “down” the sauce until thickened. Add more salt, pepper or juice to taste.
Serve with parve rice pilaf or white rice (basmati is best).
