Armenian Pomegranate Aleppo Chicken with Walnut Sauce
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.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine Marinade Ingredients
In a bowl, combine pomegranate molasses, Aleppo pepper, olive oil, minced garlic, salt, and pepper.
- 2
Marinate Chicken
Place chicken thighs in a large resealable bag or shallow dish and pour the marinade over.
- 3
Refrigerate
Seal or cover and marinate in the refrigerator for at least 3 hours, preferably overnight.
Tip: Marinate the chicken overnight for richer flavor.
Preparing the Walnut Sauce
- 1
Toast & Grind Walnuts
Toast the walnuts lightly before grinding for a deeper flavor.
Tip: Ensure even toasting for best taste.
- 2
Combine Sauce Ingredients
In a medium saucepan, combine ground walnuts, chicken stock, lemon juice, minced garlic, and salt.
Tip: Do not boil the sauce as it may become bitter.
- 3
Simmer
Bring to a gentle simmer over medium heat, stirring occasionally.
Tip: Cook until the sauce thickens slightly, about 15 minutes.
How to Make Armenian Pomegranate Aleppo Chicken with Walnut Sauce
Total time: 4 h 40 min · Yields 4 servings
- 1
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.
- 2
Simmering the Sauce
Ensure the sauce remains at a gentle simmer and adjust seasoning if necessary.
- 3
Final Assembly
Once the chicken is cooked, let it rest for 5 minutes before serving with the walnut sauce.
Chef's Tips
Further reading
Frequently asked questions
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.
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