Makes 4 to 6 Servings
3 tablespoons unsalted butter or olive oil
2½-to 3-pound chicken, cut into serving pieces
2 medium onions, thinly sled
1 teaspoon ground cinnamon
2 cups toasted walnuts or pecans, coarsely ground
2/3 cup pomegranate juice
1/2 cup tomato sauce
1 1/2 cups no-sodium-added, fat-free chicken broth
1 tablespoon plus 1 teaspoon freshly squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon blackstrap molasses
In a large, heavy skillet or Dutch oven, heat the butter or oil over medium-high heat until melted and the foam subsides. Saute the chicken, turning it occasionally, for 10 to 15 minutes, or until it is browned on all sides. Transfer the chicken to a plate.
Reduce the heat to medium-low and add the onion to the skillet, Saute, scraping up brown bits, for 10 minutes or until it is golden and softened. Stir in the cinnamon and continue to cook, stirring constantly, for 1 more minute. Stir in the walnuts or pecans and cook the mixture, stirring, for 1 more minute. Stir in the pomegranate juice, tomato sauce, broth, lemon juice, salt, pepper and molasses.
Bring the mixture to a boil and simmer for 3 minutes. Add the chicken, leaving any juices that have accumulated on the plate, reduce heat, and simmer the mixture, covered, for 15 to 20 minutes, or until the chicken is cooked through.
Source: "The Healthiest Meals on Earth" by Jonny Bowden.