Persian Chicken In Pom Walnut Sauce
- Juice from 2-3 large POM Wonderful Pomegranates* or 1 cup POM Wonderful 100% Pomegranate Juice
- 1/4 cup arils from 1 large POM Wonderful Pomegranate
- 1 4 x 4-inch double-thick piece of cheesecloth
- 1 1/2 cups coarsely chopped walnuts
- 1 1/3 cups chicken broth
- 1 teaspoon ground cinnamon
- 1/2teaspoon salt
- 1/4teaspoon pepper
- 1 tablespoon molasses
- 6 boneless, skinless chicken breasts or 12 boneless, skinless chicken thighs
- 1/3 cup all-purpose flour
- 2 tablespoons olive or vegetable oil
- 1 1/2 cups half-slices red onion
- Hot cooked couscous or rice
- Garnish:
- 1/2 cup arils from 1 large POM Wonderful Pomegranate
- Chopped parsley
- 1. Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate under water to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/4 cup of the arils from fruit and set aside. Reserve an additional 1/4 cup arils; wrap in cheesecloth and tie into a bag with kitchen string. (Refrigerate or freeze remaining arils for another use.)
- 2. Prepare fresh pomegranate juice.*
- 3. In a food processor or blender combine the juice, walnuts, 1/3 cup of the broth, cinnamon, salt and pepper. Cover and process for 10 seconds. Stir remaining broth and molasses into mixture; set aside.
- 4. Roll chicken pieces in flour to coat. In a large, deep nonstick skillet or Dutch oven, brown the chicken pieces in batches in hot oil on all sides; drain.
- 5. Add chicken pieces back to pan; pour walnut sauce over chicken. Immerse bag of arils in liquid; add onion. Bring mixture to boil; reduce heat. Simmer, covered, for 20 minutes. Uncover and simmer 10 to 15 minutes more or until chicken is no longer pink and sauce is desired consistency, stirring occasionally.
- 6. To serve, remove cheesecloth bag and discard. Serve chicken pieces over couscous with the sauce spooned over. Garnish with reserved arils and chopped parsley.
- *For 1 cup of juice, cut 2-3 large POM Wonderful Pomegranates with a citrus reamer or juicer. Pour mixture through a cheesecloth-lined strainer or sieve. Set the juice aside.
pomegranate juice, cheesecloth, walnuts, chicken broth, ground cinnamon, salt, pepper, molasses, chicken breasts, flour, olive, red onion, rice, parsley
Taken from www.epicurious.com/recipes/member/views/persian-chicken-in-pom-walnut-sauce-50032700 (may not work)