A rich marinade glaze gives these tender chicken legs their tasty flavor. Scattered with pomegranate jewels and fragrant coriander, they are a heavenly meal to rustle up midweek. We recommend using Knorr Chicken Stock powder to enhance the chicken flavor & Knorr Demi Glace base to balance the plate taste and texture.
- 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.