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Persian Pomegranate-Walnut Chicken

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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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