Persian Pomegranate Chicken

This dish vaguely reminds me of pad thai. I think it’s the lime and the nuttiness from the walnuts? And this is a pretty easy and quick meal. The first time I made it, I thought it would take quite a while to prep and cook so I almost didn’t make it because Drew and I had to be out the door in less than an hour . . . but I had this meal done in around 30 minutes, so we had time to spare. Please don’t leave out the pomegranate arils for several reasons:

  1. They are so beautiful and will remind you of Christmas when paired with fresh parsley
  2. They are delicious
  3. They are in season! Pomegranates have been $1 at Kroger for the past two months, so now is the prefect time to try this recipe before they go out of season and the price rockets up :)

But if you don’t have them, don’t sweat too much – I think you’ll still enjoy this meal without them!

Persian Pomegranate Chicken Persian Pomegranate Chicken Persian Pomegranate Chicken

Persian Pomegranate Chicken
 
Prep time
Cook time
Total time
 
Persian Pomegranate Chicken is an easy and exotic dish your family is sure to enjoy! It pairs a pomegranate lime sauce with chicken and crushed walnuts.
Serves: Serves 4
Ingredients
  • • 2 tablespoons butter
  • • 1 medium onion, diced
  • • 1 pound chicken breasts, cut into 1" cubes
  • • 1 cup walnuts
  • • 2 cloves garlic, minced
  • • ½ teaspoon turmeric
  • • ½ teaspoon salt
  • • ¼ teaspoon cinnamon
  • • zest of one lime
  • • 2 cups of chicken broth
  • • 2 tablespoon honey
  • • ¼ cup pomegranate juice (I used POM brand)
  • • 1 tablespoon corn starch
  • • Optional Garnish: Pomegranate arils, chopped fresh parsley
Instructions
  1. Melt the butter over medium heat in a large skillet and add the onions. Cook for 2 minutes and then add the chicken. Cook for 5 minutes, stirring occasionally.
  2. While the chicken is cooking, place the walnuts in a food processor and blend until they become fine crumbs.
  3. Add the walnuts and garlic to the the pan and cook with the chicken for one minute. Add the turmeric, salt, cinnamon and lime zest and cook for a further minute.
  4. Add the chicken stock and honey to the skillet.
  5. In a small bowl, whisk together the corn starch and pomegranate juice. Add to the skillet, stirring gently. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
  6. Serve the chicken over rice or couscous. Garnish with pomegranate arils and fresh parsley.

Adapted from One She, Two She

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