Prep Time 10 mins
COOK Time 50 minutes
– 2 tbsp coconut oil – 1.5 lb boneless skinless chicken thighs, fat trimmed, cut into 1″ cubes – 1 large shallot, thinly sliced – 2 cloves garlic, minced – 1 tbsp grated ginger – 1 tsp cumin – ½ tsp cardamom – ½ tsp cinnamon – ½ tsp kosher – ½ tsp ground pepper – 1 c pomegranate juice – ½ c chopped walnuts – ½ c coconut milk – 1 tbsp honey – ½ c pomegranate seeds – 2 tbsp chopped fresh parsley
Saute the chicken in coconut oil until no longer pink.
Add the shallots and cook 3-4 minutes more, until softened. Season the chicken and shallots with fresh garlic, fresh ginger, cumin, cardamom, and cinnamon.
Add pomegranate juice and deglaze the bottom of the pot, scraping up the browned bits until it’s clean.
Add the walnuts, coconut milk, and honey and give everything a good stir.
Simmer 20 minutes covered, then 10 minutes longer with the lid cracked, until the chicken is very tender and easily shreds and the sauce is very thick.
Serve over steamed rice, garnished with pomegranate seeds and fresh parsley.