Chicken in Persian Pomegranate Walnut Sauce

This dish is a specialty from a Persian kitchen. Although its unique flavor and slightly chunky texture are definitely a change from the typical American/European sauces, it's easy to love. The first time I served it to my "American dishes only" father-in-law, he was slightly wary of the sweet cinnamony scent and brownish color of the sauce. But after his first bite, he went back for more...and more...and more.

This recipe is fast enough to make on a week day and elegant enough to serve to company. Pair with Asian Pear Salad with Honey Balsamic Vinaigrette and Chocolate Pound Cake.


Chicken in Persian Pomegranate Walnut Sauce
recipe adapted from Feast from the Mideast
Pictures by Caroline

2 tablespoons olive oil
3-4 chicken breasts, chopped into 1-inch pieces
1 large onion, chopped
1 1/2 cups walnuts, finely chopped
1 tablespoon flour (optional)*
1 1/2 cups pomegranate juice
1/2 cup water or chicken broth
1 tablespoon tomato paste
3/4 teaspoon cinnamon
1 tablespoon sugar
juice of half of 1 lemon
salt and pepper, to taste

1. Heat oil in large skillet. Add chicken and saute over medium-high heat until brown. Remove chicken from pan.
2. Add onion to pan and saute over medium heat for about 5 minutes, or until golden. Reduce heat to low and stir in flour and walnuts. Cook over low heat, stirring, for 1 minute.
3. Stir in water (or broth) and pomegranate juice. Bring to a simmer, stirring frequently.
4. Add chicken. Cover and cook over medium-low heat until chicken is cooked through, about 15 minutes.
5. Add tomato paste, cinnamon, lemon juice, and sugar. Simmer 3 more minutes. Serve over rice.

*The flour will make the sauce slightly smoother and thicker. I usually include it, but it doesn't hurt to leave it out.