Grilled Chicken With Walnut-Pomegranate Sauce

Prep Time: 15 Minutes

Cook Time: 45 Minutes

Ready In: 60 Minutes

Servings: 6

Adapted from Bon Appétit July 2005. I used boneless skinless chicken breasts. A grilled version of the classic Persian stew called fesenjan. What to drink: Cabernet Sauvignon.

Ingredients:

3 tablespoons butter

2 1/2 cups chopped onions

2 cups finely chopped walnuts

1/4 cup pomegranate molasses

2 tablespoons canned tomato sauce

2 tablespoons fresh lemon juice

1 tablespoon sugar

1/2 teaspoon ground cinnamon

2 cups low sodium chicken broth

chicken

1/3 cup pomegranate molasses

1/2 teaspoon ground cinnamon

6 large boneless skinless chicken breasts

olive oil

Directions:

1. For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
2. For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.

By RecipeOfHealth.com