Chicken with Pomegranate and Walnut Sauce

Chicken with Pomegranate and Walnut Sauce

Ingredients

  1. 1½ cups walnuts, finely chopped
  2. 6 Tablespoons Challenge European Style Butter
  3. 2 cups onions (about 2 large)
  4. 2 lbs boneless, skinless chicken tenders
  5. 1 teaspoon pressed or finely minced fresh garlic
  6. ½ teaspoon cinnamon
  7. ¼ teaspoon red pepper
  8. 1 teaspoon salt
  9. 2 Tablespoon tomato paste
  10. 2 cups pomegranate juice (bottled or fresh)
  11. 4-5 cups cooked rice

Directions

  1. Step 1

    Toast chopped walnuts in a large frying pan over medium heat (stir and watch to avoid charring): transfer to a bowl and set aside.

  2. Step 2

    Melt butter in a large frying pan over medium heat: add onion and chicken; stir and cook until the chicken pieces are no longer appear pink.

  3. Step 3

    Add garlic, cinnamon, red pepper and salt; cook two minutes more.

  4. Step 4

    Blend in tomato paste. Add walnuts and pomegranate juice and bring just to a boil. Reduce heat, cover and simmer 15 to 20 minutes.

  5. Step 5

    Serve over rice. (Garnish with pomegranate seeds if fresh pomegranates are used.)

Source: Challenge Home Economist

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