Saute the onion in the oil till transparent, then brown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes. Serve with or over rice. *Pomegranate molasses is available at any Middle Eastern food store. If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup. There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken. From: SHARON BOUCHARD
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (586g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 79 (21%)|
|Amt Per Serving||% DV|
|Total Fat 8.8g||12 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 14.4mg||4 %|
|Sodium 707.6mg||24 %|
|Potassium 1382.1mg||36 %|
|Total Carbohydrate 62.8g||18 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 62.7g|
|Protein 12.3g||18 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 373
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!