Armenian Khokhop Pomegranate Chicken
Chicken pieces browned in clarified butter and slowly braised in a deep onion marmalade, finished with pomegranate.
About This Dish
Khokhop keeps the seasoning restrained so long-cooked onions, browned chicken, and tart pomegranate remain distinct.
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Stages
- Preparation25 min
- Cooking75 min
Step-by-Step Instructions
-
1
Pat the chicken dry and season with salt and pepper. Brown it in clarified butter in batches, then transfer to a plate.
-
2
Add the thinly sliced onions to the pot with a pinch of salt. Cover and cook over low heat for 20 minutes to release their juices.
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3
Uncover and cook for another 20 minutes, stirring often, until the onions are deep golden and jammy but not burnt.
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4
Return the chicken, add the stock, cover, and braise for 25–30 minutes, until every piece reaches 74 °C. Stir in the pomegranate molasses.
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5
Rest for 5 minutes and finish with pomegranate seeds and parsley.
