5 skinless, boneless chicken thighs, cut into quarters
Salt & pepper
1/4 cup vegetable oil
1 large onion, halved and sliced
1 clove garlic, smashed
3/4 cup walnuts, coarsely chopped
1 tsp ground cinnamon
1 1/2 cups cranberry-pomegranate juice
2 tbsp chopped flat-leaf parsley
In a medium saucepan, bring the rice and 2 1/4 cups water to a simmer. Cover and cook over medium-low heat until the water has evaporated and the rice is tender, about 20 mins.
Meanwhile, season the chicken with salt & pepper. In a large nonstick skillet, heat the oil over medium-high heat. Add the chicken and cook, turning once, until browned, about 7 mins; transfer to a plate. Add the onion, cook, stirring often, until the onion is softened, about 5 mins. Stir in the cinnamon, scraping up any browned bits. Return the chicken and any juices to the pan, add the cranberry-pomegranate juice and simmer until the chicken is cooked, through, 3-4 mins; transfer the chicken to a serving platter.
Cook the sauce, stirring occasionally, until thickened slightly, about 3 mins; stir in the parsley and pour over the chicken. Serve on top of the rice.
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