Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, marinate 600 grams of thinly sliced chicken breasts with 1 tablespoon of olive oil, 2 minced garlic cloves, 1/4 cup of fresh lemon juice, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper for at least 15 minutes.

2. 2

   Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat, then pan-sear the marinated chicken breasts for 3-4 minutes per side, or until fully cooked and golden brown.

3. 3

   While the chicken cooks, prepare the pomegranate glaze by whisking together 1/2 cup of pomegranate molasses and 1/4 cup of water in a small saucepan over medium heat until it slightly thickens, about 3-5 minutes.

4. 4

   Remove the cooked chicken from the skillet and set it aside, then add 1/2 cup of roughly chopped walnuts to the same skillet and toast them for 2-3 minutes until fragrant.

5. 5

   Return the pan-seared chicken to the skillet with the toasted walnuts, pouring the warm pomegranate glaze evenly over the chicken and walnuts.

6. 6

   Gently toss to coat all the chicken and walnuts in the glaze for about 1 minute until warmed through.

7. 7

   Serve the Dajaj Mashwi immediately, garnished with 1/4 cup of fresh pomegranate seeds, 2 tablespoons of chopped fresh mint leaves, and a sprinkle of 1 teaspoon of sumac.