PERSIAN POMEGRANATE WALNUT CHICKEN

PERSIAN POMEGRANATE WALNUT CHICKEN image

Categories Chicken

Yield 8 servings

Number Of Ingredients 19

1 cup walnuts, toasted (8-10 mins. in 350 oven)
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, low-sodium chicken broth
2/3 cup pomegranate syrup (see instructions below)
1 teaspoon sugar
1/8 teaspoon saffron threads, crushed
Dash of ground cinnamon
Cilantro sprigs (optional)
POMEGRANATE SYRUP
4 cups pomegranate juice
1/2 cup sugar
1 tablespoon freshly squeezed lemon juice
Directions for Syrup: Place the pomegranate juice, sugar and lemon juice in a 4-quart saucepan set over medium heat. Cook, stirring occasionally, until the sugar has completely dissolved. Once the sugar has dissolved, reduce the heat to medium-low and cook until the mixture has reduced to 1 1/2 cups, approximately 50 minutes. It should be the consistency of syrup. Remove from the heat and allow to cool in the saucepan for 30 minutes. Transfer to a glass jar and allow to cool completely before covering and storing in the refrigerator for up to 6 months.
For Molasses: Follow directions for Syrup but cook until the mixture has reduced to 1 cup, approximately 70 minutes. It should be the consistency of thick syrup.

Steps:

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.