Walnut Pomegranate Persian Chicken

View related article at Pomegranate Health Benefits…

View related article at Pomegranate Health Benefits



  • 3 Tbs. olive oil
  • 2½-3 lbs. chicken, cut into serving pieces
  • 2 medium yellow or sweet onions, peeled and thinly sliced
  • 1 tsp. cinnamon
  • 2 cups toasted walnuts, finely chopped or coarsely ground
  • 2/3 cup pure, unsweetened pomegranate juice
  • ½ cup tomato sauce
  • 1½ cup sodium-free chicken broth
  • 1½ Tbs. fresh squeezed lemon juice
  • 1 Tbs. blackstrap molasses
  • ½ tsp. each salt and cracked pepper
  • ½ cup fresh pomegranate seeds (arils), optional, for garnish


  1. In large Dutch oven, heat oil over medium-high heat. Add chicken, and cook, turning occasionally, 12 minutes or until browned on all sides. Transfer to plate.
  2. Reduce heat to medium-low and scrape up any brown bits. Add onion to skillet, and sauté about 8 minutes, or until soft. Stir in cinnamon and walnuts, and cook, stirring constantly, 1 minute more.
  3. Stir in pomegranate juice, tomato sauce, broth, lemon juice, molasses, and salt and pepper. Increase heat, and bring mixture to a boil. Add chicken, reduce heat, and simmer, covered, 15-20 minutes or until the chicken is cooked through. Garnish with pomegranate seeds, if using, to serve.