Afghan · intermediate
Afghan Pomegranate And Black Pepper Braised Chicken
A rich winter chicken qorma where chicken thighs are simmered in a tart pomegranate reduction seasoned with cracked black pepper and cardamom.
- PREP TIME
- 15 min
- COOK TIME
- 35 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Season chicken thighs evenly with salt and half of the cracked black pepper.
- 02
Heat olive oil in a heavy skillet over medium-high heat and sear chicken thighs for 4 minutes per side until lightly browned; transfer to a plate.
- 03
Lower heat to medium, add chopped onions to the skillet, and cook for 6 minutes until soft and golden.
- 04
Add minced garlic, ground cardamom, ground coriander, and remaining black pepper, stirring for 1 minute until fragrant.
- 05
Whisk pomegranate molasses into chicken broth and pour into the skillet, scraping up any browned bits from the bottom.
- 06
Return chicken thighs and accumulated juices to the skillet, cover, and reduce heat to low for 20 minutes until tender.
- 07
Uncover, increase heat to medium, and simmer sauce for 5 minutes until thick and glossy; garnish with fresh pomegranate seeds before serving.
A LITTLE KITCHEN KNOW-HOW
Qorma Braising
A slow simmer technique where seared proteins absorb a seasoned onion and fruit reduction until juicy and tender.
Notes from the kitchen
- If pomegranate molasses is overly tart, balance the sauce with a half teaspoon of raw honey.
- Use freshly cracked black pepper rather than pre-ground pepper for maximum warmth and aroma.
- Original home-cooking adaptation inspired by Afghan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
