Grilled Chicken With Walnut Pomegranate Sauce Food

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WALNUT CHICKEN WITH POMEGRANATE SAUCE



Walnut Chicken with Pomegranate Sauce image

Categories     Chicken     Nut     Sauté     Walnut     Winter     Pomegranate     Bon Appétit

Yield Serves 4

Number Of Ingredients 13

3/4 cup chopped walnuts
1/2 cup all purpose flour
4 skinless boneless chicken breast halves
1 egg, beaten to blend
2 tablespoons (1/4 stick) butter
1 tablespoon vegetable oil
1/4 cup dry white wine
2 tablespoons chopped shallots
1/2 cup canned low-salt chicken broth
1/2 cup pure pomegranate juice
1 1/2 teaspoons pomegranate molasses
1 teaspoon honey
2 tablespoons chopped chives or green onion

Steps:

  • Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
  • Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.

FESENJAN (PERSIAN POMEGRANATE CHICKEN)



Fesenjan (Persian Pomegranate Chicken) image

Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.

Provided by Elise Bauer

Categories     Dinner     Stew     Chicken     Chicken Stew     Pomegranate     Stew     Walnut

Time 2h10m

Yield 8

Number Of Ingredients 14

1 to 2 large yellow onions, chopped, (3 cups)
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
5 tablespoons pomegranate molasses
1/2 pound walnut halves (about 2 cups)
2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
2 cups chicken stock
2 tablespoons plus 2 teaspoons of sugar
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Salt
1/2 cup fresh pomegranate arils for garnish (optional)

Steps:

  • Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
  • Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
  • Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
  • Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
  • Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
  • Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry

Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE



Grilled Chicken With Walnut-Pomegranate Sauce image

Adapted from Bon Appétit July 2005. I used boneless skinless chicken breasts. A grilled version of the classic Persian stew called fesenjan. What to drink: Cabernet Sauvignon.

Provided by mell_2

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

3 tablespoons butter
2 1/2 cups chopped onions
2 cups finely chopped walnuts
1/4 cup pomegranate molasses
2 tablespoons canned tomato sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 cups low sodium chicken broth
chicken
1/3 cup pomegranate molasses
1/2 teaspoon ground cinnamon
6 large boneless skinless chicken breasts
olive oil

Steps:

  • For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
  • For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.

Nutrition Facts : Calories 488.6, Fat 33.2, SaturatedFat 6.6, Cholesterol 83.7, Sodium 171.3, Carbohydrate 16.2, Fiber 3.9, Sugar 6.4, Protein 35.6

WALNUT CHICKEN STRIPS WITH POMEGRANATE SAUCE



Walnut Chicken Strips with Pomegranate Sauce image

Sweet, crunchy, and utterly addicting, these chicken strips are a healthier alternative to chicken fingers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 18

4 boneless and skinless chicken breasts (about 2 pounds)
1 1/2 cups coarsely chopped walnuts
3/4 cup all-purpose flour
1 1/2 teaspoons coarse salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly ground pepper
1 cup heavy cream
1/2 to 3/4 cup vegetable oil
2 tablespoons unsalted butter
2 small shallots, finely chopped
1/2 cup finely chopped walnuts
1/2 cup dry white wine
1 1/2 cups homemade or low-sodium canned chicken stock
1/2 cup fresh pomegranate juice
2 tablespoons pomegranate molasses
2 tablespoons all-purpose flour
1 cup pomegranate seeds (1 large pomegranate)
Coarse salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees. Prepare the chicken strips: On a work surface, place chicken between two pieces of plastic wrap or wax paper. Using smooth side of a meat mallet, flatten to an even 1/2-inch thickness. Cut into 1/2-by-3-inch strips.
  • Place walnuts, flour, salt, cinnamon, and pepper in the bowl of a food processor fitted with the metal blade. Process until finely chopped and well combined; transfer to a shallow bowl. Pour cream into another shallow bowl.
  • Dip chicken strips in cream with one hand, letting excess drip off; using your other hand, dredge in flour mixture, turning to coat both sides, and tapping off excess. Place on a baking sheet.
  • Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Working in batches, add chicken strips; cook, turning occasionally, until golden brown all over, about 3 minutes. Transfer to a wire rack set over a baking sheet. Wipe skillet with paper towels, and repeat with remaining chicken, adding 2 tablespoons oil with each batch.
  • Transfer baking sheet with chicken to the oven, and bake until chicken is cooked through, about 10 minutes more.
  • Meanwhile, make the sauce: Melt butter in a clean skillet over medium heat. Add shallots and walnuts, and cook until shallots are tender and nuts are golden, about 2 minutes. Add wine; cook until most of the liquid has evaporated. Add 1 1/4 cups chicken stock, and pomegranate juice and molasses. Raise heat to medium-high; cook until liquid is reduced by half, about 10 minutes.
  • In a small bowl, whisk together the remaining 1/4 cup chicken stock and flour until well combined. Stir into sauce, and simmer until thickened, about 1 minute more. Stir in pomegranate seeds, and season with salt and pepper. Serve hot with chicken strips.

PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)



Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan) image

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

Provided by NcMysteryShopper

Categories     Whole Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
2 1/2-3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2-2 cups chicken stock or 1 1/2-2 cups water
2/3 cup pomegranate syrup (see notes in description if using juice)
2 -3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

Steps:

  • Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
  • Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
  • Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
  • Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
  • Stir in ground walnuts and saute for 1/2 a minute.
  • Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
  • Stir in the pomegranate juice, sugar, salt and pepper.
  • Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
  • Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.

Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE



GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE image

Categories     Chicken     Nut

Yield 6 servings

Number Of Ingredients 15

SAUCE
3 tablespoons butter
2 1/2 cups chopped onions
2 cups finely chopped walnuts
1/4 cup pomegranate molasses*
2 tablespoons canned tomato sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 cups (or more) low-salt chicken broth
CHICKEN
1/3 cup pomegranate molasses*
1/2 teaspoon ground cinnamon
6 large chicken breast halves with skin and bones
Olive oil

Steps:

  • FOR SAUCE: Melt butter in heavy large skillet over medium-high heat. Add onions; saute 5 minutes. Add walnuts. Saute until nuts are slightly darkened, about 12 minutes. Mix in pomegranate molasses, tomato sauce, lemon juice, sugar, and cinnamon, then 2 cups broth. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm, thinning with more broth, if desired.) FOR CHICKEN: Prepare barbecue (medium heat). Mix pomegranate molasses and cinnamon in small bowl for glaze. Brush chicken with oil; sprinkle with salt and pepper. Grill until just cooked through, turning often, about 35 minutes. Brush chicken all over with glaze; grill 2 minutes per side. Transfer to platter. Spoon some sauce over. Serve with remaining sauce. *A thick pomegranate syrup available at some supermarkets, at Middle Eastern markets, and by mail from Adriana's Caravan (adrianascaravan.com).

CHICKEN WITH POMEGRANATE SAUCE



Chicken With Pomegranate Sauce image

Make and share this Chicken With Pomegranate Sauce recipe from Food.com.

Provided by threeovens

Categories     Chicken Thigh & Leg

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups rice
1 lb boneless skinless chicken thighs, cut into quarters (about 5)
salt & freshly ground black pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 garlic clove, smashed
3/4 cup walnuts, coarsely chopped
1 teaspoon ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tablespoons fresh parsley, chopped

Steps:

  • In a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
  • Meanwhile, season chicken with salt and pepper.
  • Heat oil in a large skillet over medium high heat.
  • Add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
  • Add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
  • Stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
  • Return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
  • chicken to a serving platter.
  • Continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
  • Serve with cooked rice.

Nutrition Facts : Calories 769.4, Fat 33, SaturatedFat 4.4, Cholesterol 94.4, Sodium 101.7, Carbohydrate 85, Fiber 3.8, Sugar 2.2, Protein 32.6

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