Entree: Palestine – Southern Culinary Region – رمانية ➤ Rummaniyya (Chicken stew braised in a sweet-tart pomegranate and sumac sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 3 cloves garlic, minced
- 3 tbsp (45 ml) olive oil
- 2 tbsp (30 ml) tomato paste
- 3 tbsp (45 ml) pomegranate molasses
- 1 cup (240 ml) chicken stock or water
- 1 tsp (5 ml) ground sumac, plus extra for sprinkling
- 1 tsp (5 ml) ground allspice
- 1/2 tsp (2.5 ml) ground cinnamon
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, to brighten)
- 1/2 cup (80 g) pomegranate seeds for garnish
- 2 tbsp (30 g) pine nuts, toasted, for garnish
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Season the 4 bone-in chicken thighs, approx. 6 oz (170 g) each, with 1 tsp (5 ml) salt and 1/2 tsp (2.5 ml) black pepper. In a wide sauté pan or Dutch oven over medium-high heat, warm 3 tbsp (45 ml) olive oil. Brown the chicken on both sides until golden, about 4–5 minutes per side. Remove and set aside.
2. Reduce heat to medium and add the sliced onion to the same pan. Cook until soft and caramelized, about 10–12 minutes, stirring occasionally. Add the minced garlic and cook 1 minute more.
3. Stir in 2 tbsp (30 ml) tomato paste and 1 tsp (5 ml) ground sumac, 1 tsp (5 ml) allspice, and 1/2 tsp (2.5 ml) cinnamon; cook 1–2 minutes to bloom the spices.
4. Return the browned chicken to the pan. Add 3 tbsp (45 ml) pomegranate molasses and 1 cup (240 ml) chicken stock, scraping up any browned bits. Bring to a gentle simmer, cover, and cook for 25–30 minutes until the chicken is cooked through and the sauce has reduced and thickened.
5. Taste and adjust seasoning with 1 tbsp (15 ml) lemon juice if using, and more salt or sumac to balance sweet-tart flavors.
6. To serve, transfer chicken to a platter, spoon the pomegranate sauce over the top, and garnish with 1/2 cup (80 g) pomegranate seeds, 2 tbsp (30 g) toasted pine nuts, and 2 tbsp (8 g) chopped fresh parsley. Serve with rice, bulgur, or flatbread.