Chicken Pomegranate


2 tablespoons olive oil
1 lb. skinless-boneless chicken breasts, cut into small chunks
1 onion, sliced
1 cup mushrooms, sliced
1/2 cup walnuts, chopped
1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online)
1/4 cup water
1 tablespoon sugar
1 tablespoon chutney (optional)


Heat oil in large frying pan over medium-high heat. Sauté chicken, onion and mushrooms. While chicken is almost cooked, add walnuts. Stir in pomegranate syrup and water. Bring to a boil. Add sugar and stir; lower heat and cook to reduce liquid. If desired, stir in chutney and heat through when reduction is close to thick syrup consistency. Serve over basmati rice.

YIELD: 4 servings

SOURCE: Chef Harry Khani of Café Stravaganza

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