Persian Pomegranate-Walnut Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts. After toasting, cool the nuts completely before grinding. 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) |
Directions:
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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