Paleo Lebanese Walnut Chicken

By mack

Ingredients

• 1 tbs olive oil
• 1/2 tsp powdered cinnamon
• 1/2 tsp ground nutmeg
• 2 or 3 cloves
• 1/3 pound seedless grapes
• 1 1/2 cups dry white wine
• 1 tbs lemon juice
• 2 tbs chicken stock
• 1 tbs finely chopped onion
• 2 tbs walnut or almond meal
• fresh ground pepper
• 1/2 tsp dried thyme
• 1/4 tsp chili powder
• 2 1/4 pounds skinless boneless chx breast
• 2 large tomatoes sliced
• 1 tbs chopped walnuts

Preparation

Step 1

Preheat oven to 375. Pour the oil in a skillet over medium heat. Add the cinnamon, nutmeg, and cloves. Sear for a few seconds, then take out the cloves. Add the whole grapes and cook for 2 minutes. Add the wine, lemon juice and stock and cook to reduce the mixture by half (roughly 8 minutes). When the sauce has reduced to a syrupy consistency, remove from the heat and let cool. Mix the onion, walnut meal, pepper thyme and chili powder together in a bowl, and pat onto each chicken breast. Place the chicken breasts in a flat glass baking dish lightly coated with olive oil and bake for 35-40 min or until done. Place on dish and pour the sauce over them and sprinkle with chopped walnuts.