Chicken in almond pomegranate sauce

  • 35 mins cooking
  • Serves 4
  • Print


Chicken in almond pomegranate sauce
  • 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


Chicken in almond pomegranate sauce
  • 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

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