The Recipe
Persian Pomegranate-Walnut Chicken
COOK TIME : a few secondsPREP TIME : a few seconds
By Cooking LightFrom Myrecipes
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Ingredients
DESCRIPTION
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
NUTRITION
| Calories | 299 | 15% | |
| Cholesterol | NaN | NaN% | |
| Carbohydrates | NaN | NaN% | |
| Fat | 0 | 0% | |
| Protein | NaN | NaN% |
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