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September 2018

Lemon Chicken Recipes

Basic Recipes

ChiliCorn Sauce Master Chefs

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1 md Onion, top and bottom cut off and reserved 1 Pepper, red bell, top and bottom cut off and ...

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Fesenjam PomegranateWalnut Chicken Recipe

Fesenjam PomegranateWalnut Chicken recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fesenjam PomegranateWalnut Chicken recipe  PDF


4 Chicken breasts boneless
up to 6 1 Onion medium
finely diced 1 ds Oil
1 Lemon juice
2 T. or so) pepper to taste salt to taste, opt 1 c Chicken stock
1/4 c Pomegranate molasses
1/3 c Walnuts finely ground
up to 3/4 cup Saute the onion in the oil till transparent, then brown the chicken breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15 minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes. Serve with or over rice. Pomegranate molasses is available at any Middle Eastern food store. If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup. There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken. From: SHARON BOUCHARD

Fesenjam PomegranateWalnut Chicken recipe and other lemon chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
854 people have voted
Last Reviewed on 2018-09-19



Wednesday, Sep 19 2018 Download & Print Fesenjam PomegranateWalnut Chicken recipe  PDF   Lemon Chicken recipes RSS   New

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Wheat Free Healthy Pancakes

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Peppy Panini
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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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