Chicken With Pomegranate Sauce

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups rice
• 1 lb boneless skinless chicken thighs, cut into quarters (about 5)
• salt & freshly ground black pepper
• 1/4 cup vegetable oil
• 1 large onion, halved and sliced
• 1 garlic clove, smashed
• 3/4 cup walnuts, coarsely chopped
• 1 teaspoon ground cinnamon
• 1 1/2 cups cranberry-pomegranate juice
• 2 tablespoons fresh parsley, chopped

Recipe

• 1 in a medium saucepan, simmer the rice in 2 1/4 cups water, covered, until tender, about 20 minutes.
• 2 meanwhile, season chicken with salt and pepper.
• 3 heat oil in a large skillet over medium high heat.
• 4 add chicken to skillet and cook until well browned on both sides, about 7 minutes; remove chicken and set aside.
• 5 add onion, garlic and walnuts to skillet and cook, stirring often, until onions are softened, about 5 minutes.
• 6 stir in cinnamon, being sure to scrape any brown bits that may accumulated on the bottom of the skillet.
• 7 return chicken and any accumulated juice to pan and pour in cranberry-pomegranate juice and simmer until chicken is cooked through, 3 or 4 minutes; remove
• 8 chicken to a serving platter.
• 9 continute to cook the sauce until it has thickened slightly, about 3 minutes; stir in parsley and pour over chicken.
• 10 serve with cooked rice.