Name: Chicken in almond pomegranate sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 medium_piece (640g) pomegranates; 1 1/2 cup (375ml) water; 1/3 cup (75g) firmly packed brown sugar; 2 tablespoon olive oil; 4 x 200g chicken breast fillets; 1 large_piece (200g) brown onion, sliced thickly; 2 clove garlic, crushed; 1 tablespoon plain (all-purpose) flour; 1 teaspoon ground cumin,; 1 teaspoon ground coriander; 1 teaspoon ground sweet paprika; 1/2 teaspoon ground cinnamon pinch chilli powder; 1/2 cup (125ml) chicken stock; 1/3 cup (55g) blanched almonds, roasted; 1/3 cup fresh coriander (cilantro), coarsely chopped

Ingredients

2 medium_piece (640g) pomegranates

1 1/2 cup (375ml) water

1/3 cup (75g) firmly packed brown sugar

2 tablespoon olive oil

4 x 200g chicken breast fillets

1 large_piece (200g) brown onion, sliced thickly

2 clove garlic, crushed

1 tablespoon plain (all-purpose) flour

1 teaspoon ground cumin,

1 teaspoon ground coriander

1 teaspoon ground sweet paprika

1/2 teaspoon ground cinnamon pinch chilli powder

1/2 cup (125ml) chicken stock

1/3 cup (55g) blanched almonds, roasted

1/3 cup fresh coriander (cilantro), coarsely chopped

Method

1.Cut pomegranates in half, scoop out pulp. Reserve about cup pulp. Place remaining pulp in a small saucepan with the water and sugar, stir over medium heat, without boiling, until sugar dissolves. Simmer, uncovered, for 5 minutes, strain syrup into a medium heatproof jug.

2.Heat half the oil in a large frying pan, cook chicken, in batches, until browned. Remove from pan.

3.Heat remaining oil in same pan, cook onion and garlic, stirring, until onion softens. Add flour and spices, cook, stirring, for 1 minute or until mixture is just browned and dry. Gradually stir in stock and pomegranate syrup, cook, stirring, until mixture boils and thickens slightly.

4.Return chicken to pan, simmer, covered, for 5 minutes or until chicken is cooked through. Stir in reserved pomegranate pulp, nuts and coriander, season to taste.

Pomegranate pulp consists of the seeds and the edible pulp surrounding them; it has a tangy sweet-sour flavour
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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