Ingredients

1 4 pound  nd 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, Recipe

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