| انشأ بواسطة | سبينس |
| وقت التحضير | 20 دقائق |
| وقت الطهي | 240 دقائق |
| عدد الأفراد | 4 |
| مطبخ | الأفريقي |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة سهلة |
| سعرات حرارية | 1016 |
| دهون | 75g |
| المشبعة | 14g |
| بروتين | 45g |
| الكربوهيدرات | 41g |
| السكريات | 18g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPreheat the oven to 180°C, gas mark 4.
Spread out the cashew nuts in a baking tray and roast in the oven for 15 minutes until they have deepened in colour. Check on them after 10 minutes, and give them a shake to make sure they don’t burn. Once roasted, transfer to a food processor and blitz to form a fine crumb. Set aside.
Thinly slice the onion.
Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for 10 minutes until translucent, then stir in the ground cashews and fry for a further 2 minutes.
Pour in 2 litres of water and whisk thoroughly to make sure the cashew paste doesn’t clump together. Cover with a lid and leave to simmer over a medium heat for 1 hour.
Once an hour has passed, check the pan. The water will have started to change colour and become slightly opaque. Keep simmering the cashew water until it deepens in colour, approximately for another hour.
Add the remaining water along with the pomegranate molasses and juice. Stir well to combine, then leave to simmer for a further hour.
Finally, add the chicken, turmeric, garlic paste, black pepper and salt. Stir then leave to cook for an additional 40 minutes until the chicken is cooked through and tender.
Scatter over fresh pomegranate seeds before serving.
