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16 ounces chicken breast, skinned and boned
Place the chicken breasts in a large skillet and barely cover with water.
Sprinkle the center of the celery rib with thyme. Tie it in a cheesecloth with the parsley and bay leaf and add to the skillet.
Simmer the chicken over medium heat until tender, about 10 minutes. Cool.
Cut breasts into 5-8 pieces. Spray non-stick saucepan with cooking spray.
Sauté the onions until golden. Add the tomato sauce and cook for 5 minutes.
Add the walnuts, lower the heat, and cook very slowly for 5 minutes or longer, stirring continuously to avoid sticking.
Add the remaining ingredients and stir until well mixed. Cover and simmer for 40 minutes. Add up to 1/3 cup sugar or more salt if needed.
Add the chicken to the sauce and cook slowly for 20 minutes. When ready to serve, place the chicken on a serving dish and pour the sauce over it.
Poster's Notes:
Posted by Alyson L. Abramowitz
Nutritional Info Per Serving: (excluding unknown items): 284 Calories; 14g Fat (42.5% calories from fat); 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 317mg Sodium.
3/8 stalk celery
1/4 teaspoon thyme
3/4 sprig flat leaf parsley
3/8 of a whole bay leaf
3/4 of a whole onion, chopped
1-1/8 tablespoons tomato sauce
5/8 cup walnuts, finely ground
1 cup water
1-1/4 tablespoons lemon juice
3/8 teaspoon salt
3/8 teaspoon cinnamon
5/8 cup pomegranate juice
Sugar to taste (up to 1/3 cup)
Scales well. This recipe produces a nutty gravy for the chicken which isn't like anything else I've ever tasted. It's very good.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat