Ingredientes
- Chicken breasts, skinless and boneless1 kilogram
- Walnuts500 grams
Melaza de granada0.5 cup- Onion, chopped3 pieces
Aceite vegetal0.3 cup
Azúcar2 tablespoons
Canela molida0.5 teaspoon
Sal1 teaspoon
Pasos
- 1
Grind the walnuts using an electric blender and set aside.
5 minutosHerramientas necesarias:
Batidora - 2
Dissolve the pomegranate molasses in two and a half cups of water or substitute with 4 cups of pomegranate juice if available, then set aside.
5 minutos - 3
Heat the vegetable oil in a frying pan and sauté the onion until it softens, then add the chicken and stir until it starts to brown.
5 minutosHerramientas necesarias:
Sartén - 4
Remove the chicken and onion from the frying pan using a slotted spoon and leave the oil in the pan.
5 minutosHerramientas necesarias:🍳Slotted Spoon - 5
Fry the ground walnuts in the same oil for a few minutes, then add the salt, dissolved pomegranate molasses, sugar, and cinnamon. Stir the mixture while cooking until it becomes creamy.
5 minutos - 6
Add the sautéed onion and chicken, stir the mixture, then cover the frying pan and let it simmer on low heat for 20 minutes. Stir the ingredients occasionally to prevent sticking.
20 minutos - 7
When the sauce thickens, taste it and add sugar or pomegranate molasses to achieve a sweet and sour flavor. Add water as needed.
5 minutos - 8
To serve, place the chicken on a plate and pour the sauce over it.
5 minutos
Datos nutricionales
Melaza de granadapor 100gAceite vegetalpor 100gAzúcarpor 100gCanela molidapor 100gSalpor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.