Step 1

In a deep pan with a little olive oil, fry the chicken pieces for 2-3 minutes on each side, until golden. They don't have to be cooked through.

Step 2

Remove from pan and set aside. Add another drop of oil and fry the onions for 3-4 minutes. Add garlic and continue to fry another minutes.

Step 3

Add mushrooms and fry for another 2-3 minutes. Season with salt, pepper, paprika, silan and pomegranate molasses, mix well, and let them soften and absorb the flavors for another 4-5 minutes.

Step 4

Make room and place the browned chicken pieces in the pan.

Step 5

Add lemon zest, water and thyme sprigs, cover and reduce to medium low heat and cook for 25-30 minutes.

Step 6

Remove cover, sprinkle chopped chives (or green onions) on top and serve over mashed potatoes or white rice.