Paprika chicken with walnuts and pomegranate

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.