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Ingredients
600g The Bare Bird thigh fillets, cut into thirds
3 tbs extra virgin olive oil
1 large brown onion, diced
1 large red capsicum, sliced
1 large yellow capsicum, sliced
6 garlic cloves, peeled and finely chopped
100g walnuts, ground in food processor
1.5 tsp ground turmeric
1 tsp ground cinnamon
300ml chicken stock
2 tbs pomegranate molasses (store bought or you can make your own)
Zest and juice of 1 lime
Sea salt & cracked pepper
Garnish
1 small red onion
½ cup parsley, finely chopped
½ a pomegranate, seeds removed
Method
- In a wide base pot cook chicken in olive oil, once browned add onion and sauté for 2 minutes.
- Add capsicum, garlic and walnuts and cook over medium heat for 2 minutes.
- Add all other ingredients and cook for 6-7 minutes, stirring occasionally. Turn off heat and garnish.
Tip: Serve with boiled rice, cauliflower rice and/or toasted pita/flat bread.