GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE image

Yield 6 servings

Number Of Ingredients 15

SAUCE
3 tablespoons butter
2 1/2 cups chopped onions
2 cups finely chopped walnuts
1/4 cup pomegranate molasses*
2 tablespoons canned tomato sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 cups (or more) low-salt chicken broth
CHICKEN
1/3 cup pomegranate molasses*
1/2 teaspoon ground cinnamon
6 large chicken breast halves with skin and bones
Olive oil

Steps:

FOR SAUCE: Melt butter in heavy large skillet over medium-high heat. Add onions; saute 5 minutes. Add walnuts. Saute until nuts are slightly darkened, about 12 minutes. Mix in pomegranate molasses, tomato sauce, lemon juice, sugar, and cinnamon, then 2 cups broth. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, thinning with more broth, if desired.) FOR CHICKEN: Prepare barbecue (medium heat). Mix pomegranate molasses and cinnamon in small bowl for glaze. Brush chicken with oil; sprinkle with salt and pepper. Grill until just cooked through, turning often, about 35 minutes. Brush chicken all over with glaze; grill 2 minutes per side. Transfer to platter. Spoon some sauce over. Serve with remaining sauce. *A thick pomegranate syrup available at some supermarkets, at Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).