Chicken with Walnut and Pomegranate Sauce
This is soooooo good. This version serves 10 so you could make this for any big dinner party!
5 boned skinned chicken breasts
1 rib celery
1/2 tsp thyme
2 springs flat leaf parsley
1 bay leaf
5 tablespoons butter
2 onions chopped
3 tablespoons tomato sauce
3 cups finely ground walnuts (like really finely ground, like close to flour)
2 1/2 cups water
3 tablespoons fresh lemon juice
1 tsp salt
1 tsp cinnamon
3/4 cup pomegranate juice
1/2 cup sugar
Place chicken breasts in a large skillet and barely cover with water. Sprinkle the center of the celery rib with thyme. Tie it in cheescloth with the parsley and bay leaf and add to the skillet. Simmer the chicken over medium heat until tender about 10 minutes. Cool.
Cut the chicken into small pieces.
Heat the butter in a saucepan over medium heat and saute onions until golden. Add the tomato sauce and cook for 5 minutes. Add nuts, lower heat and cook very slowly stirring continuously to avoid sticking, about 5 minutes. Add the spices, water and juices and stir until well mixed. Cook on simmer for 40 minutes. If you didn’t get the nuts finely ground you may need to cuisinart the sauce later.
Add more sugar or salt or lemon to taste.
Add chicken and simmer for 20 minutes.
This is great with rice or quinoa.
This recipe is from the NYT Passover Cookbook and it is delicious! Heady, sweet, savory, rich, fatty, luscious.
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