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Recipe by: yorgo
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See below ingredients and instructions of the recipe
4 Chicken breasts;boneless
-up to 6
1 Onion;medium
-finely diced
1 ds Oil
1 Lemon juice
-2 T. or so)
-pepper to taste
-salt to taste, opt
1 c Chicken stock
1/4 c Pomegranate molasses*
1/3 c Walnuts;finely ground
-up to 3/4 cup
Saute the onion in the oil till transparent, then brown the chicken
breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15
minutes. Add pomegranate molasses and walnuts. Simmer another 45
minutes. Serve with or over rice.
*Pomegranate molasses is available at any Middle Eastern food store.
If you have difficulty finding it, you can substitute pomegranate
juice or grenadine syrup.
There is one Persian recipe I can remember off the top of my head. I
modified this recipe to reduce the fat content and use boneless
chicken breast instead of a whole duck or cut up chicken.
From: SHARON BOUCHARD
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
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