Chicken in Walnut Garlic Sauce

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By: The Homemakers Test Kitchen

This rich and nutty Middle East–inspired sauce adds a whole new flavour to your repertoire of chicken recipes.

Ingredients

4 bone-in chickens breasts

1/2 tsp (2 mL) ground cumin

1/2 tsp (2 mL) ground allspice

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) black pepper

2 tbsp (30 mL) olive oil

1 cup (250 mL) walnut halves

4 cloves garlic, crushed

2 tsp (10 mL) all-purpose flour

Pinch cayenne pepper

1-1/2 cups (375 mL) chicken stock

2 tsp (10 mL) lemon juice

3 tbsp (45 mL) chopped coriander, or 2 tbsp/30 mL finely chopped parsley

Preparation

Sprinkle both sides of each chicken breast with cumin, allspice, half of the salt, and pepper. In large ovenproof skillet (preferably cast-iron), heat oil over high heat; add breasts, skin side down, and brown, about 5 minutes.

Turn so skin side is up; transfer to 425F/220C oven and roast, basting twice with pan juices, until no longer pink in centre of thickest part, about 20 minutes.

Meanwhile, in food processor, pulse together walnuts, garlic, flour, cayenne and remaining salt until finely ground; set aside.

Transfer chicken to warmed platter; keep warm. Pour off and discard all but 2 tbsp/30 mL fat from skillet; add walnut mixture and cook over medium heat, stirring constantly, until light golden, 3 to 4 minutes.

Stir in stock and bring to boil; reduce heat and simmer until thickened, about 4 minutes. Pour any juices on platter into sauce; stir in lemon juice. Spoon over chicken; sprinkle with coriander.

Makes 4 servings.

Serving(s): 4

Nutritional Information
Per serving: about
Calories	603
Protein	47 g
Fat (total)	44 g
Sat. Fat	8 g
Carbohydrate	6 g
Fibre	2 g
Cholesterol	141 mg
Sodium	732 mg
Calcium	4 % RDI
Iron	14 % RDI
Vitamin A	5 % RDI
Vitamin C	3 % RDI
Folate	15 % RDI

Also in this menu:

5 festive feasts

Source

Homemakers Magazine: December/January 2008

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