Persian Pomegranate Walnut Chicken

Fesenjan

(Gorgeous photo along with a pretty cool recipe project along the lines of ‘Julie and Julia’, found here)

I was looking through my cooking magazines the other day, trying to find a recipe that calls for chicken breasts, and I came across this recipe in Cooking Light. We tried it for dinner last night, and it was a hit. It didn’t look as gorgeous as the picture above, but I forgot to take a picture, so we’ll just pretend mine looked as awesome as KC’s, OK? Really quite yummy.

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.

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.

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

This entry was posted in Recipes.

4 thoughts on “Persian Pomegranate Walnut Chicken

  1. YUM! Next time, we’re coming over for dinner! 😉 I’ll bring some warm brie wrapped in phyllo with red pepper jelly. LOL! Yes, I’m still obsessed with that!

    Seriously, that recipe sounds deeeelish.

  2. This looks fabulous! Your blog is one of my favorite places for great recipes, I’ve used a few for entertaining friends…and this is next on my list. Absolutely!

    I’ve also been meaning to email you to say how much I love your comments on my blog. You’re a voracious reader and your point of view is always so interesting and welcome! 🙂

  3. Thanks so much for posting this! I frequently go to this one Afghani restaurant in NYC and this is my favorite dish– I get it everytime. It never occured to me that i could make it instead of eating out in NYC every time i get the chance to visit. WOO! thanks again!

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