Chicken with Pomegranate and Walnut Sauce




6 to 8




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


  • 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

    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

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

  • 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

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

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