Persian-Spiced Chicken with Pomegranate and Walnut Sauce
Indulge in this exquisite Persian-inspired chicken dish featuring a rich and aromatic sauce made with pomegranate juice and finely chopped walnuts. This delightful recipe, inspired by my sister's unforgettable travels in Egypt and the Middle East, marries the sweet-tart flavor of pomegranate with the nutty crunch of walnuts, creating a heavenly combination that perfectly complements tender chicken breasts. Ideal for a cozy family dinner or a special occasion, this dish pairs beautifully with fluffy rice or fragrant couscous, allowing you to savor not only the flavors but also the vibrant culture it represents. Thanks to my sister Karen for this delightful twist on a classic recipe!
4
Servings
375
Calories
10
Ingredients
Ingredients
Olive oil
2 tablespoons (divided)
Chicken breasts
4 pieces (boneless and skinless)
Onion
1 large (grated, divided)
Water
1 cup (for simmering)
Walnuts
1 cup (finely chopped)
Pomegranate juice
5 tablespoons (fresh or bottled)
Tomato paste
4 tablespoons (for flavor and thickness)
Lemon juice
2 tablespoons (freshly squeezed)
Sugar
1 tablespoon (to balance the flavors)
Fresh ground black pepper
to taste (for seasoning)
Instructions
1
In a large frying pan, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and sauté until they are golden brown on both sides, approximately 5-6 minutes per side.
2
Once the chicken is golden, add half of the grated onion to the pan and continue to fry until it has softened, about 3-4 minutes. Then, pour in the water, bring it to a boil, then cover the pan and reduce the heat to a simmer for 15 minutes.
3
In a separate frying pan, heat the remaining tablespoon of olive oil over medium heat and add the remaining grated onion. Sauté the onion for 2-3 minutes until soft, then stir in the finely chopped walnuts. Cook for an additional 2-3 minutes, stirring frequently to ensure the walnuts do not burn.
4
Next, incorporate the pomegranate juice, tomato paste, lemon juice, and sugar into the walnut mixture. Allow the sauce to simmer for 5 minutes, and season with salt and fresh ground black pepper to taste.
5
After the chicken has simmered for 15 minutes, pour the walnut and pomegranate sauce over the chicken, ensuring that all pieces are generously coated. Cover the pan and let it simmer for an additional 30-35 minutes, until the chicken is fully cooked and the oil from the walnuts has risen to the surface.
6
Serve the Persian-Spiced Chicken hot, garnished with extra walnuts if desired, alongside a fluffy bed of rice or a savory couscous for a truly satisfying meal.
Nutrition Information
22.5g
Fat
11.25g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
Persian-Spiced Chicken with Pomegranate and Walnut Sauce.
How many servings does this dish make?
This recipe makes 4 servings.
What are the calories per serving?
Each serving contains approximately 375 calories.
What is the protein content of the Persian-Spiced Chicken?
There is 30g of protein per serving.
How much fat is in this recipe?
The dish contains 22.5g of fat per serving.
What are the carbohydrate counts?
There are 11.25g of carbohydrates per serving.
How many ingredients are required for this recipe?
There are a total of 10 ingredients.
What type of chicken should I use?
Use 4 pieces of boneless and skinless chicken breasts.
How much olive oil is needed?
You need 2 tablespoons of olive oil, divided.
How should the onion be prepared?
The recipe calls for 1 large onion to be grated and divided.
How much water is used for simmering the chicken?
1 cup of water is used for the initial simmering stage.
What is the amount of walnuts needed?
You need 1 cup of finely chopped walnuts.
Can I use bottled pomegranate juice?
Yes, you can use 5 tablespoons of either fresh or bottled pomegranate juice.
What is the role of tomato paste in this dish?
Tomato paste is used for flavor and to help thicken the sauce.
How much lemon juice is required?
2 tablespoons of freshly squeezed lemon juice are needed.
Why is sugar added to the sauce?
1 tablespoon of sugar is added to balance the sweet and tart flavors.
What is the initial cooking time for the chicken breasts?
The chicken should be sautéed for approximately 5-6 minutes per side until golden brown.
How long should the chicken simmer in water?
The chicken should simmer covered for 15 minutes.
How long do I cook the walnuts?
Sauté the walnuts for 2-3 minutes, stirring frequently to prevent burning.
How long does the sauce simmer before adding it to the chicken?
The sauce should simmer for 5 minutes.
What is the final simmering time for the entire dish?
The chicken and sauce should simmer together for an additional 30-35 minutes.
What are the signs that the dish is finished cooking?
The chicken should be fully cooked and the oil from the walnuts should rise to the surface.
What are the recommended side dishes?
It is recommended to serve the dish with fluffy rice or fragrant couscous.
Is this recipe spicy?
The recipe is tagged as spicy, but the heat comes primarily from fresh ground black pepper.
Is this dish healthy?
Yes, it is tagged as a healthy dinner option.
Who inspired this recipe?
The recipe was inspired by the narrator's sister, Karen, and her travels in Egypt and the Middle East.
What tags are associated with this recipe?
Tags include persian, chicken, pomegranate, walnuts, middle eastern, dinner, healthy, easy, savory, and spicy.
What is the time category for this recipe?
The recipe falls under the < 4 Hours category.
What seasoning is used?
Fresh ground black pepper is used to taste.
Can I garnish the dish?
Yes, you can garnish with extra walnuts if desired.