Chicken In Almond Pomegranate Sauce - cooking recipe

Ingredients

2 None pomegranates, halved, seeds removed, 1 cup seeds reserved
1/3 cup firmly packed brown sugar
2 tbsp olive oil
4 None chicken breast fillets
1 None Spanish onion, thickly sliced
2 cloves garlic, minced
1 tbsp flour
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground sweet paprika
1/2 tsp ground cinnamon
1/2 cup chicken stock
1/3 cup blanched almonds, toasted
1/4 cup fresh cilantro leaves, coarsely chopped
1 pinch chili powder

Preparation

Place pomegranate seeds in a small saucepan along with 1 2/3 cups water and sugar. Stir over medium heat, without boiling, until sugar dissolves. Simmer for 5 mins then strain syrup into a measuring cup.
Heat 1 tbsp oil in a large frying pan over medium-high heat. Cook chicken until browned all over then remove from pan.
Add remaining oil to pan. Cook onion and garlic, stirring, until onion softens. Add flour and spices. Cook, stirring, for 1 min, or until mixture is just browned and dry. Gradually stir in stock and pomegranate syrup. Cook, stirring, until mixture boils and thickens slightly.
Return chicken to pan and simmer, covered, for 5 mins, or until chicken is cooked through. Stir in reserved pomegranate seeds, nuts and cilantro. Season to taste.