Persian Pomegranate-Walnut Chicken

Persian Pomegranate-Walnut Chicken

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup walnuts, toasted

  • 8

    (6-ounce) skinless, boneless chicken breast halves

  • teaspoons kosher salt, divided

  • ½

    teaspoon freshly ground black pepper, divided

  • Cooking spray

  • ½

    cup finely chopped onion

  • 2

    garlic cloves, minced

  • 1

    cup fat-free, less-sodium chicken broth

  • 1

    cup pomegranate juice

  • 1

    tablespoon tomato paste

  • 2

    teaspoons sugar

  • teaspoon saffron threads, crushed

  • Dash of ground cinnamon

  • Cilantro sprigs (optional)

Directions

1. Place walnuts in a food processor; process until finely ground. Set aside. 2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken. 3. Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.


Nutrition

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