Persian Chicken in POM Walnut Sauce

by POM Wonderful

Total Prep Time

Over an hour

Servings

6

Degree of Difficulty

Medium

Nutritional Overview

Nutrients Per Serving: 571 calories, 36g protein, 46g carbohydrate, 28g total fat (4g saturated), 73mg cholesterol, 488mg sodium, 14mg niacin (B3), 1mg vitamin B6, 50mcg selenium, 1mg copper, 2mg manganese

Ingredients

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 or POM fresh pomegranate arils
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
1/2 teaspoon salt
1/4 teaspoon 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 or POM fresh pomegranate arils
Chopped parsley

Preparation

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.) Prepare fresh pomegranate juice.* 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. 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. 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. To serve, remove cheesecloth bag and discard. Serve this pomegranate recipe with chicken pieces over couscous with the sauce spooned over. Garnish with reserved arils and chopped parsley.