Paprika chicken with walnuts and pomegranate

Name: paprika chicken with walnuts and pomegranate
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 75 g unroasted walnuts; 1 garlic little; 1 lime; 465 g roasted red peppers in pot; tl chili flakes; tl ground cumin djinten; 100 g fresh pomegranate seeds

Borrel dip with walnuts, garlic, peppers, chili flakes, cumin and pomegranate seeds.

Ingredients

Kitchen Stuff

1 hand blender with high cup

Directions

Heat a frying pan without oil or butter and roast the walnuts for 3 min. On medium heat until golden brown. Let cool on a plate.
In the meantime, cut the garlic finely. Squeeze out the lime. Drain the peppers and finely chop the walnuts.
Put the walnuts, garlic, 1 tbsp lime juice (per 4 persons), the peppers, chilli flakes and cumin in a high cup and puree with the hand blender to a smooth dip.
Spoon the paprika chicken into a bowl and garnish with the pomegranate seeds.