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Ingredients

• 1 4-pound chicken—quartered, backbone and neck reserved, wings saved for another use
• Salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 onion, cut into 1/2-inch dice
• 3 garlic gloves, peeled and smashed
• 1/4 cup raisins
• 1 cup chopped walnuts
• Pinch of saffron threads soaked in 1/4 cup water
• 2 cups low-sodium chicken broth
• 1 cup pomegranate juice
• 3 cardamom pods, lightly crushed
• 4 allspice berries
• 1 dried lime or 3-inch of lime zest, see Note
• 1 2-inch cinnamon stick
• 1/2 tablespoon red wine vinegar
• Couscous, for serving

Description

Persian Chicken Stew - The Huffington Post

Kitchen Daily