Prepare to tantalize your taste buds with a Middle Eastern culinary masterpiece that will transform your ordinary dinner into an extraordinary gastronomic experience! Imagine tender chicken breasts adorned with a luxurious coating of crunchy walnuts and jewel-like pomegranate seeds, creating a symphony of flavors that dance between nutty, sweet, and savory. This Walnut and Pomegranate Chicken isn't just a recipe—it's a culinary journey that brings the exotic warmth of Middle Eastern cuisine right to your dining table in just 40 magical minutes!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Middle Eastern
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup walnuts, chopped
- 1/2 cup pomegranate seeds
- 2 tablespoons olive oil
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 cup of chopped walnuts, 1/2 cup of pomegranate seeds, 2 tablespoons of olive oil, 1 teaspoon of cumin, salt and pepper to taste, and fresh cilantro for garnish.
- Preheat your oven to 375°F (190°C) to ensure it’s ready for the chicken once prepared.
- In a large mixing bowl, combine the chopped walnuts, pomegranate seeds, cumin, salt, and pepper. Mix thoroughly to ensure the walnuts are evenly coated with the spices and the pomegranate seeds are well distributed.
- Take the chicken breasts and pat them dry with paper towels. This will help the olive oil and seasonings adhere better.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet.
- Cook the chicken breasts for about 5-7 minutes on each side, or until they are golden brown and cooked through. The internal temperature should reach 165°F (75°C).
- Once the chicken is cooked, remove it from the skillet and place it on a baking sheet. Spoon the walnut and pomegranate mixture generously over each chicken breast.
- Transfer the baking sheet to the preheated oven and bake for an additional 10-15 minutes, allowing the flavors to meld and the walnuts to toast slightly.
- While the chicken is baking, prepare your serving plates by arranging fresh cilantro leaves. This will add a vibrant touch to your dish.
- After 10-15 minutes, remove the chicken from the oven. Let it rest for a couple of minutes before serving.
- Plate the walnut and pomegranate chicken on the prepared plates, garnishing with additional pomegranate seeds and fresh cilantro as desired.
- Serve warm and enjoy your delicious Walnut and Pomegranate Chicken, celebrating the rich flavors of Middle Eastern cuisine!
Tips
- Pat chicken breasts completely dry before cooking to ensure a perfect golden-brown sear
- Use a meat thermometer to guarantee chicken reaches the safe internal temperature of 165°F
- Toast walnuts briefly in the oven before mixing to enhance their rich, nutty flavor
- Choose fresh, plump pomegranate seeds for the brightest color and most intense flavor
- Allow chicken to rest for 2-3 minutes after baking to help retain its juiciness
- For extra flavor, consider marinating chicken in olive oil and cumin for 30 minutes before cooking
- Garnish generously with fresh cilantro to add a bright, herbaceous note to the dish
Nutrition Facts
Calories: 441kcal
Carbohydrates: 8g
Protein: 37g
Fat: 30g
Saturated Fat: 6g
Cholesterol: 120mg
