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Chicken in Pomegranate Sauce

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Submitted by: chbrobeck

 

Chicken is simmered in a sweet pomegranate sauce with the creamy yogurt and crunchy walnuts for an American twist of a Persian classic.
 

Ingredients

  • 2 pounds chicken, breast or thighs
  • 2 large sweet onions
  • 1 teaspoon sea salt
  • 3 cups pomegranate juice
  • 1 cup plain yogurt
  • 2 cups finely ground walnuts
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom
  • 1/4 teaspoon ground saffron
  • Honey, to taste
  • 4 cups steamed Basmati rice

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Method

Mix together pomegranate juice, yogurt, salt, cinnamon, cardamom, saffron and walnuts in crock pot on high heat. This sweet and sour sauce should be a creamy paste, add water as needed to thin. Add honey as needed to adjust sweetness. Cube chicken into medium sized chunks and quarter onions, add to sauce. Bring mixture to a boil, reduce heat and allow to simmer. Cooking times will vary. When done, chicken should be soft and pull apart easily and the flavors of walnut, spices, onion and pomegranate should have integrated. Serve over steamed Basmati rice.

 

Notes: This is a reduced calorie reduced fuss version of a Persian classic, khoresh fesenjan. It can also be made with turkey or duck.

 

Number of Servings: 4-6

 

Submitted by: chbrobeck ()

 

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