• Olive oil 100.0 ml
  • Chicken legs, slice cut 2.0 kg
  • Onion, thinly sliced 200.0 g
  • Walnuts, lightly toasted 300.0 g
  • Pomegranate juice 1.0 kg
  • Water 1.0 l
  1. Method:

    • Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, Knorr Chicken Stock Powder, pomegranate juice, and boiling Water.
    • Bring to a boil. Reduce heat to low, cover, and simmer for ½ hour, stirring occasionally.
    • To make sauce, stir Knorr Demi-Glace Powder in ½ L of warm water mix will, and add to chicken simmer 30 minutes more and serve immediately with white rice.