Fesenjan Pomegranate Bites (Walnut-Free)

Ingredients

• about 225 g Chicken Breast
• 1/2 Onion
• 1/4 cup Sunflower Seed Butter
• 1/4 cup Pomegranate Molasses
• 1 tablespoon Olive Oil
• 1/4 teaspoon Turmeric
• 1/4 teaspoon Cinnamon
• 1/4 teaspoon Salt
• 1/8 teaspoon Pepper
• 1 Cucumber
• 1/2 cup Water

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cut the about 225 g Chicken Breast into 2.54 cm pieces. Finely chop the 1/2 Onion.
2. 2Heat the 1 tablespoon of Olive Oil in a 25.4 cm skillet over medium-high heat (190°C / 190.6°C). Add the chopped onion and cook, stirring often, until softened and translucent, about 5-7 minutes.
3. 3Add the chicken pieces, 1/4 teaspoon Turmeric, and 1/4 teaspoon Cinnamon to the skillet. Cook, stirring occasionally, until the chicken is browned on all sides, about 5-8 minutes. The chicken should reach an internal temperature of 74°C.
4. 4Stir in the 1/4 cup Sunflower Seed Butter and 1/4 cup Pomegranate Molasses until well combined with the chicken and onion mixture.
5. 5Pour in the 1/2 cup Water, add the 1/4 teaspoon Salt and 1/8 teaspoon Pepper. Stir everything together. Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened. It should coat the back of a spoon.
6. 6While the Fesenjan mixture simmers, slice the 1 Cucumber into 0.635 cm thick rounds.
7. 7Spoon about 1-2 tablespoons of the thickened Fesenjan mixture onto each cucumber round. Serve immediately.

Substitutions

Related Guides