INGREDIENTS:
2 tablespoons olive oil
1 lb. skinless-boneless chicken breasts, cut into small chunks
1 onion, sliced
1 cup mushrooms, sliced
1/2 cup walnuts, chopped
1/3 cup pomegranate syrup or pomegranate molasses (available at international stores or online)
1/4 cup water
1 tablespoon sugar
1 tablespoon chutney (optional)
METHOD:
Heat oil in a large frying pan over medium-high heat. Sauté chicken, onion, and mushrooms. When the chicken is almost cooked, add walnuts. Stir in pomegranate syrup and water. Bring to a boil. Add sugar and stir; lower the heat and cook to reduce the liquid. If desired, stir in chutney and heat through when the reduction is close to a thick syrup consistency. Serve over basmati rice.
YIELD: 4 servings
SOURCE: Chef Harry Khani of Café Stravaganza
