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Instructions |
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Sprinkle chicken with half the pepper. Heat oil. Brown chicken and remove from skillet. Pour off fat. Reduce heat to moderately low.
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Add butter and onion and cook 3-5 minutes stirring occasionally until onion is translucent. Add walnuts, salt, spices, and remaining pepper. Cook 1 minute stirring to coat nuts.
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Stir in juices, and tomato paste. Increase heat and bring to a boil.
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Add chicken. Cover and simmer 20-30 minutes over moderately low heat turning once or twice until chicken is tender. Transfer chicken to platter. Skim fat from sauce. Pour sauce over chicken. Garnish with sour cream and parsley. Serve over rice.
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Originally Submitted
1/5/2008
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