Monday, February 23, 2009

Pomegranate Cashew Chicken

I combined two recipes last night to make a fantastic dish. As always, my measurements are not exact and entirely various types of chicken, loose on the liquid measurements, add more or less nuts....etc....

Brown eight bone in chicken thighs in a pan and remove to a large baking dish. (I did these four at a time.) Saute one onion in pan and brown 1 cup of cashews. Add 3/4 cup pomegranate juice and 3/4 cup chicken broth. Let it cook down. Add a dash of cinnamon and a tablespoon of blackstrap molasses. Top the chicken thighs with this mixture, cover and cook 'until done.' (I cooked it for approximately 40 minutes at 350 F. Chicken thighs do not get 'over done' as chicken breasts do. )

Serve this on top of brown rice. I also made 'fake mashed potatoes' made from cauliflower instead of potatoes.

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