De-stress and bring out the chef in you by trying few recipes using dry fruits like walnuts and almonds, lent by experts.
While chef Sabyasachi Gorai has given recipes inspired by California walnut, chef Kunal Kapoor has shared a recipe using almonds and dates:
Pomegranate glazed chicken with California walnut and pomegranate couscous
Ingredients:
For the chicken:
1 tbsp – Sumac
1 large – Clove of garlic, minced
1 tbsp – Olive oil
A pinch of salt and pepper
4 – Chicken thighs, bone in and skin on
60ml – Pomegranate molasses
For the couscous
160g – Couscous
30ml – Extra virgin olive oil
20ml – Lemon juice
10ml – Pomegranate molasses
Small bunch of flat leaf parsley, roughly chopped
Small bunch of mint, roughly chopped
Seeds from half a pomegranate
80g – California walnuts, toasted and roughly chopped
Method:
* Mix together the garlic, sumac and olive oil, season with the salt and pepper and massage into the chicken thighs. Leave to marinate for at least one hour. Once marinated, place the chicken thighs on a barbeque over medium-hot coals.
* After 10 minutes, brush the chicken with the 60ml of pomegranate molasses, continue cooking until sticky and glazed on the outside and cooked right through on the inside. Cook the couscous as per the packet instructions. Meanwhile, whisk together the extra virgin olive oil, lemon juice and 10ml of molasses.
* Mix into the couscous along with the pomegranate seeds, fresh herbs and walnuts. Serve alongside the chicken.
Eggplant walnut appetiser dip
Ingredients:
1 – Eggplant
1 tbsp – Olive oil
3 cloves – Garlic
1 cup – California walnuts
1/3 cup – Fresh flat-leaf Italian parsley
Zest of one lemon
1 tbsp – Lemon juice
1 tbsp – Honey
1/2 tsp – Salt
1/4 tsp – Pepper