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Pomegranate Chicken with Cashews

Certainly! Here’s a recipe for a Middle Eastern-inspired Pomegranate Chicken with Cashews. It’s a flavorful dish with a blend of sweet, tangy, and nutty flavors that should bring back those fond memories.


Pomegranate Chicken with Cashews

Ingredients:

For the Chicken:

  • 4 boneless, skinless chicken thighs (or breasts, if preferred)
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon paprika
  • 3 cloves garlic, minced
  • 1 medium onion, finely chopped
  • 1 cup pomegranate juice
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon honey (optional, for added sweetness)
  • 1/2 cup cashews, toasted

For Garnish:

  • Fresh parsley, chopped
  • Pomegranate seeds
  • Lemon wedges

Instructions:

  1. Prepare the Chicken:
  • Season the chicken thighs with salt, black pepper, cumin, coriander, cinnamon, and paprika.
  1. Cook the Chicken:
  • Heat olive oil in a large skillet over medium-high heat.
  • Add the chicken thighs and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  1. Prepare the Sauce:
  • In the same skillet, add a little more oil if needed. Sauté the minced garlic and chopped onion until the onion is translucent, about 3-4 minutes.
  • Pour in the pomegranate juice, pomegranate molasses, and honey (if using). Stir and bring to a simmer, scraping up any browned bits from the bottom of the skillet.
  1. Simmer:
  • Reduce the heat to medium-low and return the chicken to the skillet. Simmer for about 10-15 minutes, allowing the sauce to reduce and thicken.
  1. Add Cashews:
  • Stir in the toasted cashews just before serving.
  1. Garnish and Serve:
  • Garnish with chopped parsley, pomegranate seeds, and serve with lemon wedges on the side.
See also  Corn Fritters

Tips:

  1. Toasting Cashews: Toast the cashews in a dry skillet over medium heat for 3-4 minutes, or until golden brown, to enhance their flavor.
  2. Pomegranate Molasses: If you can’t find pomegranate molasses, you can substitute with a little extra pomegranate juice and a touch more honey or sugar for sweetness.
  3. Serving Suggestions: This dish pairs well with steamed rice, couscous, or quinoa. A side of roasted vegetables or a fresh salad complements it nicely.

FAQs:

1. Can I use chicken breasts instead of thighs?

  • Yes, chicken breasts can be used, but they may be slightly less moist compared to thighs.

2. Is there a substitute for pomegranate juice?

  • If pomegranate juice is not available, you can use cranberry juice or a mix of grape and lemon juice.

3. Can this recipe be made in advance?

  • Yes, you can prepare this dish ahead of time. Store it in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

4. Can I freeze the leftovers?

  • Yes, this dish can be frozen. Let it cool completely before transferring it to an airtight container or freezer bag. It can be frozen for up to 2 months. Reheat thoroughly before serving.

5. How can I make this dish spicier?

  • Add a pinch of red pepper flakes or a small chopped chili to the sauce to increase the heat level.

Enjoy making and savoring this delightful Pomegranate Chicken with Cashews!