This Persian-inspired stew was simply marvelous. A quick sauté of shallots, garlic and carrots in a pat of butter, followed by chicken thighs that are then surrounded by a mixture of chicken stock, pomegranate juice and a touch of pomegranate molasses.  The stew itself does  not turn out sweet, but rich and flavorful.  The stew cooks for a bit until the chicken is cooked through and tender, then you finish the pot off with fresh parsley, cilantro and a sprinkling of tart pomegranate seeds.  Lovely when served over white rice or even a warm scoop of cous cous.

(To view this recipe, click on the following link: http://www.deliciousmagazine.co.uk/recipes/pomegranate-and-chicken-stew/)

Tagged: carrots, chicken stew, chicken stock, chicken thighs, cilantro, Delicious magazine, garlic, parsley, pomegranate and chicken stew, Pomegranate juice, pomegranate molasses, pomegranate seeds, shallots, stew, white rice