This lower fat Persian chicken dish features succulent skinless, boneless chicken thighs in a pomegranate and walnut sauce. Pomegranate juice, which is available in most supermarkets, delivers more antioxidants than any other drink. Antioxidants protect our bodies against free radicals, the molecules that can cause premature aging, heart disease and Alzheimer's disease.
Cook Time: 35 minutes
Total Time: 35 minutes
- 2 tsp olive oil
- 1 1/2 pounds skinless, boneless chicken thighs
- 1 tbsp cumin
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp turmeric
- 1 medium onion, chopped
- 1/4 cup walnuts, ground into a paste
- 1 cup pomegranate juice
Heat oil in a large nonstick skillet. Brown chicken thighs on both sides and transfer to a plate. Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; add walnut paste and pomegranate juice. Simmer for 20 minutes, until chicken is cooked and sauce has reduced and thickened slightly.
Per Serving: Calories 226, Calories from Fat 84, Total Fat 9.4g (sat 1.6g), Cholesterol 94mg, Sodium 104mg, Carbohydrate 11.5g, Fiber 1.5g, Protein 23.9g