Chicken With Spicy Walnut sauce

Chicken with Spicy Walnut Sauce (Satsivi —
Russia)

The tart walnut sauce (Satsivi) is a traditional element of
meat, fish or poultry dishes from the Georgian Republic.
Be careful
that the juice does not spatter onto clothing, as it will
stain.

6 large chicken breast halves
2 tablespoons vegetable oil
1 large onion, chopped
3/4 cup finely chopped walnuts
3/4 cup unsweetened pomegranate juice
1/4 cup water
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground coriander
1/8 teaspoon ground allspice
1/8 teaspoon pepper

Remove bones and skin from chicken breast halves.
Heat oil in
skillet until hot.
Cook chicken over medium heat until brown on
both sides, about 10 minutes.
Remove chicken.

Cook and stir onion in oil until tender.
Stir in remaining
ingredients.
Add chicken.
Heat to boiling; reduce heat.
Cover and
simmer until chicken is done, about 10 minutes.

Remove chicken to warm platter with slotted spoon; keep warm.
Heat walnut mixture to boiling; reduce heat.
Simmer uncovered,
stirring occasionally, until thickened, about 5 minutes.
Spoon
sauce over chicken.

Yields 6 servings.