There are many versions of this dish, which has its origins in the Middle East. Increase the cayenne amount to ½ teaspoon for a more fiery dish. Fresh pomegranate juice gives the sauce a rich, fruity flavor.
2 whole boneless, skinless chicken breasts
1 cup walnuts, finely chopped
¼ cup flour
3-4 tablespoons olive oil
2 eggs, lightly beaten
½ cup finely diced onion
1 cup chicken stock
¾ cup pomegranate juice (one large pomegranate)
¼ cup currants
¼ teaspoon cayenne pepper
1 teaspoon fresh mint, finely chopped
Salt and pepper to taste
Cornstarch to thicken, 2-3 teaspoons mixed with cold water
Rinse the chicken and divide it into four pieces. Flatten the breasts by covering them with plastic wrap and pounding until they are about ½ an inch thick.
Chop the walnuts finely and combine with the flour in a shallow dish, like a pie plate. Put the eggs into a separate dish.
Salt and pepper the chicken breasts, then dip each piece into the beaten egg. Immediately dredge in the walnut/flour mixture, pressing the coating onto the chicken.
Heat the oil in a skillet. Add the onion and sauté until golden. Remove the cooked onions and set aside.
Add the chicken and brown on both sides, about 10 to 15 minutes or until the chicken is cooked through. Remove the chicken and keep it warm. Do not wash the skillet.
Add the chicken stock and pomegranate juice to the skillet, along with the cooked onion, currants and cayenne pepper. Cook over medium heat for about 5 minutes, then add the mint and cornstarch. When the sauce has thickened slightly, taste and adjust the seasonings.
Pour over the chicken breasts and serve with a side of couscous and cucumber/yogurt salad.
Heat scale: mild to medium