Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Slice 500 grams of boneless, skinless chicken breast tenders into 1-inch strips and toss them with 0.25 cup all-purpose flour, 2 tablespoons Georgian spice blend, 0.5 teaspoon salt, and 0.25 teaspoon black pepper until evenly coated.

2. 2

   In a food processor, combine 1 cup shelled walnuts, 0.25 cup fresh pomegranate arils, 0.25 cup pomegranate juice, 2 minced garlic cloves, 0.25 cup chopped fresh cilantro, and 2 tablespoons chopped fresh parsley, then pulse until a coarse paste forms, gradually adding 1 tablespoon white wine vinegar to achieve a saucy consistency.

3. 3

   Heat 0.5 cup vegetable oil in a large heavy-bottomed skillet over high heat until shimmering.

4. 4

   Carefully add the coated chicken strips to the hot oil in a single layer, ensuring not to overcrowd the pan, and flash-fry for 2-3 minutes per side until golden brown and cooked through.

5. 5

   Remove the cooked chicken from the skillet with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

6. 6

   Transfer all the flash-fried chicken into a large mixing bowl and add the prepared pomegranate-walnut sauce, tossing gently to fully coat each piece.

7. 7

   Arrange the sauced chicken on a serving platter and garnish generously with the remaining 0.25 cup fresh pomegranate arils and a sprinkle of fresh cilantro before serving immediately.