- 4
- 10 mins
- 50 mins
Ingredients
- 3 tablespoon unsalted butter or olive oil
- 2-1/2 to 3 lbs. chicken cut up
- 2 medium onions, thinly sliced
- 1 teaspoon ground cinnamon
- 2 cups toasted walnuts, coarsely ground
- 2/3 cup pomegranate juice
- 1/2 cup tomato sauce
- 1-1/2 cup no sodium added fat free chicken broth
- 1 tablespoon plus 1 teaspoon freshly squeezed lemon
- juice
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1 tablespoon black-strap molasses
Preparation
Step 1
In a large, heavy skillet or Dutch oven, heat the better or olive oil over medium high heat until melted and the foam subsides. Saute the chicken, turning it occasionally for 10 to 15 minutes, or until it is browned on all sides. Transfer the chicken to a plate. Reduce the heat to medium low and add the onion to the skillet. Saute, scraping up brown bits, for 10 minutes or until it is golden and softened. Stir in the cinnamon and continue to cook, stirring constantly for 1 more minute. Stir in the walnuts and cook the mixture. stirring for 1 more minute. Stir in the pomegranate juice, tomato sauce, broth, lemon juice, salt pepper and molasses. Bring the mixture to a boil and simmer for 3 minutes. Add the chicken, leaving any juices that have accumulated on the plate, reduce heat, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through.