Thursday, March 12, 2009

Walnut Pomegranate Chicken

The picture above is lamb, but was originally adapted from a NT recipe for chicken. I think it would be equally delicious with either. I have to say, I ended up eating the last spoonfuls of this sauce as I was cleaning. Definitely a keeper! Pomegranate molasses or syrup should contain 1 ingredient: pomegranates! You should be able to find it at any supermarket, in their "ethnic" cooking section. Pomegranates have a long history, steeped in both mythology and scientific research. Persephone, the daughter of the Greek goddess Demeter, was said to have been tricked into eating a few pomegranate seeds before being rescued from her time spent in captivity with Hades. Because she ate the seeds, she was forced to return to Hades several months out of the year, thus explaining "seasons."

Though Persephone would have done better avoiding the pomegranate, I think we might want to consider the fruit, typically grown in the Middle East and India. The health benefits include cancer protection, arthritis fighting, inflammation reducing, and heart helping. The seeds are good sources of vitamin C, folic acid, and antioxidants. They can be expensive, but I found that a few tablespoons of the condensed pomegranate syrup is sweet, versatile, and packs a nutritional punch!

4 chicken breasts, pounded
1/4 c pomegranate molasses
1 c walnuts
1 c chicken stock
1 T Rapadura or raw sugar
sea salt and pepper

Combine all ingredients (except chicken) in a blender.
Add to skillet.
Heat up slowly and simmer for about a half hour, or til it gets thick.
Add chicken and cook.

Serve with brown rice.

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