Grilled Chicken With Walnut-Pomegranate Sauce - cooking recipe

Ingredients

3 tablespoons butter
2 1/2 cups chopped onions
2 cups finely chopped walnuts
1/4 cup pomegranate molasses
2 tablespoons canned tomato sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 cups low sodium chicken broth
chicken
1/3 cup pomegranate molasses
1/2 teaspoon ground cinnamon
6 large boneless skinless chicken breasts
olive oil

Preparation

For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; saute 5 minutes. Add walnuts. Saute until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.