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Persian Pomegranate-Walnut Chicken

Persian Pomegranate-Walnut Chicken

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.

Cooking Light APRIL 2008

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

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.

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 31%
  • Fat: 10.3g
  • Saturated fat: 1.3g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 6.4g
  • Protein: 41.7g
  • Carbohydrate: 9g
  • Fiber: 1.2g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 585mg
  • Calcium: 41mg
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