How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can marinate the chicken up to a day in advance, and the walnut sauce can be made and refrigerated for 2 days.

Can I substitute Aleppo pepper?

Yes, you can use a mix of paprika and cayenne pepper as a substitute.

Is there a vegetarian version of this dish?

Substitute grilled eggplant or mushrooms for the chicken while keeping the same marinade and sauce.

How spicy is the dish?

The dish has a mild to medium heat level, but you can adjust the amount of Aleppo pepper to taste.

Armenian Pomegranate Aleppo Chicken with Walnut Sauce

Name: Armenian Pomegranate Aleppo Chicken with Walnut Sauce
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup pomegranate molasses; 2 tablespoons Aleppo pepper; 1 tablespoon olive oil; 3 cloves garlic, minced; Salt and pepper to taste; 4 bone-in, skin-on chicken thighs; Salt and pepper to taste (for seasoning the chicken); 1 cup walnuts, finely ground; 1 cup chicken stock; 2 tablespoons lemon juice; 2 cloves garlic, minced; Salt to taste; 1/4 cup pomegranate seeds; Fresh parsley, chopped

A delectable balance of sweet, spicy, and nutty flavors.

This authentic Armenian dish features succulent chicken marinated in pomegranate molasses and Aleppo pepper, served with a rich walnut sauce that's sure to delight.

3 h 30 min
4
Intermediate

Ingredients

For the Marinade

1 cup pomegranate molasses

2 tablespoons Aleppo pepper

1 tablespoon olive oil

3 cloves garlic, minced

Salt and pepper to taste

For the Chicken

4 bone-in, skin-on chicken thighs

Salt and pepper to taste (for seasoning the chicken)

For the Walnut Sauce

1 cup walnuts, finely ground

1 cup chicken stock

2 tablespoons lemon juice

2 cloves garlic, minced

Salt to taste

For Garnishing

1/4 cup pomegranate seeds

Fresh parsley, chopped

Preparation

Marinating the Chicken

Combine Marinade Ingredients

In a bowl, combine pomegranate molasses, Aleppo pepper, olive oil, minced garlic, salt, and pepper.

Marinate Chicken

Place chicken thighs in a large resealable bag or shallow dish and pour the marinade over.

Refrigerate

Seal or cover and marinate in the refrigerator for at least 3 hours, preferably overnight.

Marinate the chicken overnight for richer flavor.

Preparing the Walnut Sauce

Toast & Grind Walnuts

Toast the walnuts lightly before grinding for a deeper flavor.

Ensure even toasting for best taste.

Combine Sauce Ingredients

In a medium saucepan, combine ground walnuts, chicken stock, lemon juice, minced garlic, and salt.

Do not boil the sauce as it may become bitter.

Simmer

Bring to a gentle simmer over medium heat, stirring occasionally.

Cook until the sauce thickens slightly, about 15 minutes.

Cooking Process

Grilling the Chicken

Preheat your grill to medium-high and cook the marinated chicken thighs, skin-side down first, for about 6-8 minutes on each side until fully cooked.

Use medium-high heat for optimal grill marks.

Simmering the Sauce

Ensure the sauce remains at a gentle simmer and adjust seasoning if necessary.

Maintain low heat to prevent the walnut sauce from splitting.

Final Assembly

Once the chicken is cooked, let it rest for 5 minutes before serving with the walnut sauce.

Resting helps retain the juices in the chicken.

Plating & Serving