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:
- Prepare the Chicken:
- Season the chicken thighs with salt, black pepper, cumin, coriander, cinnamon, and paprika.
- 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.
- 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.
- 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.
- Add Cashews:
- Stir in the toasted cashews just before serving.
- Garnish and Serve:
- Garnish with chopped parsley, pomegranate seeds, and serve with lemon wedges on the side.
Tips:
- Toasting Cashews: Toast the cashews in a dry skillet over medium heat for 3-4 minutes, or until golden brown, to enhance their flavor.
- 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.
- 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!