Pomegranate Chicken w/ Walnuts

Pomegranate Chicken w/ Walnuts

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  • Prep Time


  • Total Time


  • Servings



  • 2

    cups rice

  • 5

    skinless, boneless chicken thighs (about 1 pound), cut into quarters

  • Salt and pepper

  • ¼

    cup vegetable oil

  • 1

    large onion, halved and sliced

  • 1

    clove garlic, smashed

  • ¾

    cup walnuts, coarsely chopped

  • 1

    teaspoon ground cinnamon

  • cups cranberry-pomegranate juice

  • 2

    tablespoons chopped flat-leaf parsley


1.In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 minutes. 2.Meanwhile, season the chicken with salt and pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 minutes; transfer to a plate. Add the onion, garlic and walnuts to the skillet and cook, stirring often, until the onion is softened, about 5 minutes. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked through, 3 to 4 minutes; transfer the chicken to a serving platter. 3.Cook the sauce, stirring occasionally, until thickened slightly, about 3 minutes; stir in the parsley and pour over the chicken. Serve on top of the rice.


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