Persian Pomegranate Walnut Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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dinner Ingredients:
1/2 cup walnuts |
1 lb. chicken |
1 tsp salt |
1/4 tsp pepper |
1 small white onion |
1 garlic clove |
1/2 cup chicken broth |
4 oz. pomegranate juice |
1/2 tbsp tomato paste |
1 tsp sugar |
1/8 tsp saffron |
1/8 tsp cinnamon |
Directions:
1. Place walnuts in a food processor; process until finely ground. Set aside.
2. Sprinkle chicken with salt and pepper. Heat a large nonstick skillet over medium high heat. Coat pan with cooking spray. Add chicken to pan. Cook 4 minutes on each side. Remove from pan.
3. Recoat pan with cooking spray. Add onion and garlic to pan; saute 3 minutes.
4. Add salt, pepper, ground walnuts, broth and the remaining ingredients, stirring with a whisk until smooth. Bring to a boil. Reduce heat and simmer until reduced (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated.
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