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Pomegranate Walnut Chicken Recipe

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This recipe for Pomegranate Walnut Chicken, by , is from The Issa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Issa
Added: Saturday, February 12, 2011


1 cup toasted walnuts
8 skinless, boneless chicken breast halves
1 3/4 tsp. kosher salt, divided
1/2 tsp. black pepper, divided
olive oil or cooking spray
1/2 cup chopped onion
2 garlic cloves
1 cup chicken broth
1 cup pomegranate juice
1 tbsp. tomato paste
2 tsp. sugar (optional)
1/8 tsp. saffron threads, crushed
dash of ground cinnamon
Cilantro sprigs

Toast walnuts, cool. Process walnuts until finely ground and set aside. Sprinkle chicken with half the salt and pepper. Coat skillet with oil or spray. Add half the chicken to skillet. Cook 4 minutes on each side. Recoat pan and repeat with remaining chicken. Saute onion and garlic 3 minutes. add remaining salt and pepper, ground walnuts, broth and remaining except cilantro. Bring to a boil and reduce heat. Reduce liquid 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.

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