Ingredienti
- Chicken breasts, skinless and boneless1 kilogram
- Walnuts500 grams
Melassa di melograno0.5 cup- Onion, chopped3 pieces
Olio vegetale0.3 cup
Zucchero2 tablespoons
Cannella in polvere0.5 teaspoon
Sale1 teaspoon
Passi
- 1
Grind the walnuts using an electric blender and set aside.
5 minUtensili necessari:
Frullatore - 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 min - 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 minUtensili necessari:
Padella - 4
Remove the chicken and onion from the frying pan using a slotted spoon and leave the oil in the pan.
5 minUtensili necessari:🍳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 min - 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 min - 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 min - 8
To serve, place the chicken on a plate and pour the sauce over it.
5 min
Fatti nutrizionali
Melassa di melogranoper 100gOlio vegetaleper 100gZuccheroper 100gCannella in polvereper 100gSaleper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.