Persian Chicken

Ingredients For Persian Chicken:
Chicken (8 pieces) 1 kg
Butter 2 tbsp
Extra virgin olive oil 2 tbsp
Onions (thinly sliced) 2 medium
Garlic 5-6 cloves
Salt to taste
Tomatoes pureed 2
Cinnamon powder a pinch
Crushed black peppercorns to taste
Pomegranate pearls 1
Walnuts (roasted) 1/4 cup
Lemon 1

Method:
Heat butter and extra virgin olive oil in a pan and add onions. 
Crush garlic add and sauté for 1 minute. 
Add chicken and sauté for 2-3 minutes. 
Add salt and mix. 
When chicken turns a light brown, add cinnamon powder, freshly crushed black peppercorns and mix. 
Add pureed tomatoes and mix. 
Add little pomegranate juice and add to the chicken. 
Add ¼ cup walnuts and mix. 
Adjust salt and crushed peppercorns and cook till the chicken is done. 
Add the juice of 1 lemon and mix well. 
Transfer into a serving bowl, garnish with remaining pomegranate pearls and a few roasted walnuts and serve hot.

Persian Chicken by Zarnak Sidhwa

Zarnak's wardrobe for this episode was sponsored by Ateeqa's Couture.