Ingredjenti
- Chicken breasts, skinless and boneless1 kilogram
- Walnuts500 grams
Melassa tal-granat0.5 cup- Onion, chopped3 pieces
Żejt vegetali0.3 cup
Zokkor2 tablespoons
Kanella mgħottija0.5 teaspoon
Salt1 teaspoon
Passi
- 1
Grind the walnuts using an electric blender and set aside.
5 minGħodda meħtieġa:
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 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 minGħodda meħtieġa:
Pan - 4
Remove the chicken and onion from the frying pan using a slotted spoon and leave the oil in the pan.
5 minGħodda meħtieġa:🍳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 tan-Nutrizzjoni
Melassa tal-granatgħal kull 100gŻejt vegetaligħal kull 100gZokkorgħal kull 100gKanella mgħottijagħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.