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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (367g) Recipe makes 4 servings The following items or measurements are not included below: 1 tablespoon white wine vinegar |
||
| Calories 410 | ||
| Calories from Fat 127 | (31%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 1.8g | 9% | |
| Monounsaturated Fat 3.6g | ||
| Polyunsaturated Fat 7.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 68mg | 22% | |
| Sodium 416mg | 17% | |
| Potassium 563mg | 16% | |
| Total Carbohydrate 35.0g | 11% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 1.6g | ||
| Protein 34.7g | 69% | |
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By: chia
Jan 20, 2004
this is a traditional persian dish according to cooking light. my family loved this!
SERVES 4
Ingredients
- 2 teaspoons olive oil
- 4 boneless skinless chicken breasts
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 1/2 cup chopped walnuts
- 2 tablespoons flour
- 1/2 teaspoon cinnamon
- 1 pinch red pepper flakes
- 1 (14 ounce) can chicken broth
- 1/2 cup chopped parsley
- 1 tablespoon white wine vinegar
- salt and pepper
- 2 cups cooked rice
Directions
1
heat oil in a skillet, add chicken and brown on both sides, 3-5 minutes per side, remove.2
add onions and garlic to pan, cook for 2 minutes.3
add walnuts, cook for 1 minute.4
add flour, cinnamon, red pepper flakes, stirring.5
add broth, stir to mix well.6
return chicken to pan, cover, simmer 15 minutes until chicken is cooked through and sauce thickens.7
stir in parsley, salt, pepper, vinegar.8
serve over rice.
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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Poultry > Chicken
- Main Ingredient > Fruit > Nuts
- Cuisine > Asian > S.W. (Middle Eastern) > Iranian/Persian
- Preparation > Time to Make > < 60 mins
- Preparation > Equipment > Stove Top
- Dietary > Kosher
Featured Reviews for This Recipe
From: Vegan Courtney
On Mar 18, 2007
We veganized this by using veggie "chick'n" strips and vegetable broth with a shot of Braggs. It was lovely, although we were surprised by how cinnamon-y it ended up! Thanks, great recipe. 
From: sugarpea
On Jan 9, 2006
We absolutely loved this. The rice and sauce is perfect as is. Next time I'd saute the chicken until done and skip the simmering. I think it would improve the texture and moisture of the breasts. Thanks, chia.
From: Kelly M.
On Jan 31, 2005
I've had this recipe for some time now and I love it. I made it again tonite and was going to post it, but alas, here it is! Alhough the published recipe called for chicken breasts (it doesn't say if they were to be boneless or not), I made it tonite with thighs and it was great. It also calls for ground red pepper which I used as well. It's a tasty, quick and simple dish.
From: HappyBunny
On Jun 14, 2004
As usual my husband enjoyed this but I wasn't too sure! I loved the fact that it was so quick and easy but I think the flour was too excessive and made the sauce a bit slimy. If I make it again I shall only put 1 tbsp flour with the cinnamon.
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