Serve with brown rice to sop up any extra sauce.
Sprinkle chicken with 1/2 teaspoon salt and pepper.
Heat oil in a large pot over medium-high heat.
Add the chicken and cook until browned, 4 to 6 minutes.
Remove to a plate.
Reduce heat to medium.
Add cinnamon, saffron and cardamom and cook, stirring, for 30 seconds.
Add the walnuts, broth, pomegranate molasses and honey.
Bring to a boil.
Return the chicken to the pot and turn to coat with sauce.
Reduce the heat to maintain a simmer.
Remove the chicken to a clean plate; keep warm.
Add lemon juice and the remaining 1/4 teaspoon salt to the sauce.
Serve the chicken with the sauce, garnished with pomegranate seeds and parsley, if desired.
Tips
Tips: Pomegranate molasses is a syrup made from pomegranate juice.
Look for it with other Middle Eastern ingredients at well-stocked supermarkets and online.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
