Pomegranate Chicken

Pomegranate chicken
Cyndie Call

Ingredients:
4 Chicken breast halves
2 Tablespoons oil
½ teaspoon turmeric
1 medium onion, sliced
1 ½ cups pecans, ground in a processor (reserve ¼ cup for garnish)
4 cups chicken broth
1 pomegranate, seeded
¼ cup fresh orange juice
Dash of sugar (if needed. I usually forget to add it)
Salt & pepper


Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground pecans (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with orange juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground pecans.

*this recipe actually called for walnuts, lemon juice, and 1/4 sugar. I use pecans because I like them better. I use the orange juice because it helped eliminate the white sugar.