I recently made this recipe and it was great out on a 6 day walk in Kosciuszko. It is adpated from a Jamie Oliver recipe and if you play with the quantities you can have both a meal at home and dry the rest for camping. It is made in the one pot.
Pomegranate & chicken stew
• 1-2 tbsp olive oil
• 1 free range whole chicken, jointed
• 1 tsp paprika
• 2 onions, sliced
• 4 cloves of garlic, finely chopped
• 1 red chilli, finely sliced
• 2 tbsp fresh coriander, finely chopped
• 300 ml tomato passata
• 4 tbsp pomegranate molasses
• Approx 200 ml pomegranate juice
• Pomegranate seeds
Heat the oil in a casserole over a medium heat. Season the chicken with salt, pepper and paprika, then brown in the hot oil for 7–8 minutes. Remove the pieces to a plate and set aside.
In the same pan, add another splash of oil with the onions. Stir well, being sure to catch the sticky bits at the bottom of the pan. Cook slowly for 15 minutes, till onions are soft, adding the garlic, chilli and the coriander for the last 5 minutes. Stir in the passata, molasses and pomegranate juice, season well, then bring to the boil.
Return the chicken with any juices to the pan, cover and lower heat. Simmer for 30 minutes, until the chicken is cooked and the sauce has thickened, checking often that it's not sticking. For a meal at home, serve at this point, with fresh coriander and pomegranate seeds on top.
For a dehydrated meal, cool, remove meat from bones and shred using fork or fingers. Dehydrate with a handful of fresh pomegranate seeds and the coriander leaves. When dry, pulse briefly in a food processor to break up big clumps. Seal into individual pouches with vacuum sealer. At camp, rehydrate with boiling water for 30-60 mins. Serve with rice, couscous or pasta.