Persian Pomegranate-Walnut Chicken

recipe
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.

Yield:

8 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 299
Caloriesfromfat 31 %
Fat 10.3 g
Satfat 1.3 g
Monofat 1.6 g
Polyfat 6.4 g
Protein 41.7 g
Carbohydrate 9 g
Fiber 1.2 g
Cholesterol 99 mg
Iron 1.7 mg
Sodium 585 mg
Calcium 41 mg

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)

Preparation

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.

Joan Nathan,

Cooking Light

April 2008
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