Persian Pomegranate-Walnut Chicken
By RozM
Ingredients
- 1 cup walnuts, toasted
- 8 (6-ounce) skinless, boneless chicken breast halves
- 1 3/4 teaspoons kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- Cooking spray
- 1/2 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
- 1/8 teaspoon saffron threads, crushed
- Dash of ground cinnamon
- Cilantro sprigs (optional)
Details
Preparation
Step 1
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.
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