Chicken in almond pomegranate sauce | Women's Weekly Food
Pomegranate pulp consists of the seeds and the edible pulp surrounding them; it has a tangy sweet-sour flavour Note
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Ingredients
- 2 medium_piece (640g) pomegranates
- 1 1/2 cup (375ml) water
- 1/3 cup (75g) firmly packed brown sugar
- 2 tablespoons olive oil
- 4 x 200g chicken breast fillets
- 1 large_piece (200g) brown onion, sliced thickly
- 2 cloves 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
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