Ingrédients
- Chicken breasts, skinless and boneless1 kilogram
- Walnuts500 grams
Sirop de grenade0.5 cup- Onion, chopped3 pieces
Huile Végétale0.3 cup
Sucre2 tablespoons
Cannelle moulue0.5 teaspoon
Sel1 teaspoon
Mesures
- 1
Grind the walnuts using an electric blender and set aside.
5 minutesMatériel requis:
Blender - 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 minutes - 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 minutesMatériel requis:
Poêle à frire - 4
Remove the chicken and onion from the frying pan using a slotted spoon and leave the oil in the pan.
5 minutesMatériel requis:🍳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 minutes - 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 minutes - 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 minutes - 8
To serve, place the chicken on a plate and pour the sauce over it.
5 minutes
Faits nutritionnels
Sirop de grenadepour 100gHuile Végétalepour 100gSucrepour 100gCannelle mouluepour 100gSelpour 100g* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.