Persian Chicken

September 11th, 2011 by Erin Gennow
Persian Chicken with Pecan Pomegranate Sauce

Persian Chicken with Pecan Pomegranate Sauce

Persian Chicken

Adapted from The Healthiest Meals on Earth by Jonny Bowden

This chicken dish is hearty and warm.  Perfect for a fall weekend dinner.  Serve this chicken with brown rice or potatoes (either mashed or roasted), which help soak up all the delicious sauce.

Prep Time: 10 minutes

Cook Time: 50-60 minutes

Serving Size: 6-8

Ingredients

3 tablespoons butter

1 tablespoon extra virgin olive oil

3lbs chicken, at room temperature for 30 min. (either a whole chicken cut into pieces or pre-cut pieces; cooking times will vary depending on cut of chicken and whether bone-in or boneless)

2 onions (red or white), thinly sliced

2 cups pecans, toasted and chopped

½ cup tomato sauce, or pureed tomatoes

⅔ cup pomegranate juice

1 ½ teaspoon chicken stock

1 tablespoon freshly squeezed lemon juice

1 teaspoon cinnamon

1 tablespoon blackstrap molasses

Fine sea salt

Fresh ground black pepper

Equipment

A large stainless steel skillet with cover

Process

Season the chicken pieces all over with fine sea salt and freshly ground pepper.

Heat 3 tablespoons butter and 1 tablespoon of olive oil over medium-high heat in a skillet large enough to hold all the chicken pieces in a single layer.

When the butter and oil are hot reduce the skillet to medium heat and add the chicken pieces to the skillet and brown on all sides.  This will take about 15 minutes.

While the chicken is browning toast and chop the pecans and slice your onions.

When the chicken is brown on all sides, remove it from the pan and set it aside on a plate.

Now add the onions to the skillet and sprinkle them with a bit of sea salt.  Cook over medium-low heat, stirring occasionally and scraping up the brown bits on the pan, for about 10-15 minutes until soft and translucent.

When the onions are soft, add in the 2 cups toasted chopped pecans and cook, stirring, for about a minute. Sprinkle in the 1 teaspoon cinnamon and cook for another minute, stirring.

Add in the ½ cup tomato sauce, 1 ½ cups chicken broth, ⅔ cups pomegranate juice, 1 tablespoon lemon juice, and 1 tablespoon molasses.  Bring to a boil and cook for about 2-3 minutes, then reduce to a simmer.  Stir in ¼ teaspoon freshly ground black pepper.  Taste for seasoning and add a bit more sea salt if necessary.

Add the chicken pieces back into the pan, nestling them into the sauce.  Cover and cook over medium-low heat so it’s just simmering for another 20 minutes, or until the chicken is cooked through.

 

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