Pomegranate Chicken Tenderloin (chicken Torsh) Recipe
Chicken tenderloin marinated in pomegranate molasses and walnut (300g)
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Ingredients
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Marinade & Chicken
Finishing & Garnish
Method
Marinade & Chicken
- 1
Prepare marinade
In a medium bowl combine pomegranate molasses (3 tbs), plain yogurt (3 tbs), olive oil (2 tbs), lemon juice (1 tbs), minced garlic (2 cloves), ground cumin (1/2 tsp), sweet paprika (1/2 tsp), salt (1 tsp) and black pepper (1/2 tsp). Whisk until smooth and well combined.
- 2
Add walnuts
Fold in the finely chopped walnuts (60 g) into the marinade so they are evenly distributed.
- 3
Marinate chicken
Place the 300 g chicken tenderloins in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat each piece thoroughly. Press the walnuts into the chicken so they adhere. Cover and refrigerate for at least 1 hour, preferably 3–4 hours, or up to overnight for best flavor.
- 4
Bring to room temperature
Remove the marinated chicken from the refrigerator 20–30 minutes before cooking to take the chill off; keep covered.
- 5
- 6
Cook chicken
Remove excess marinade from the tenderloins (shake off but do not wipe away all walnuts). Place the tenderloins in the hot skillet in a single layer, leaving space between pieces. Cook 3–4 minutes on the first side without moving, until a golden crust forms. Flip and cook another 2–4 minutes until internal temperature reaches 74°C (165°F) and walnuts are toasted and fragrant. Work in batches if necessary to avoid crowding.
- 7
Rest chicken
Transfer cooked tenderloins to a plate and let rest for 5 minutes to allow juices to redistribute.
Finishing & Garnish
- 8
Make quick glaze (optional)
In the same skillet over low heat, add 1 tsp extra pomegranate molasses and 1–2 tsp water. Swirl for 30 seconds to loosen browned bits and create a shiny glaze. Taste and adjust with a few drops of lemon juice if too sweet.
- 9
- 10
Plate and garnish
Arrange the pomegranate chicken tenderloins on a serving dish. Sprinkle pomegranate seeds (2 tbs), chopped parsley (1 tbs) and toasted walnut pieces (1 tbs) over the top for color and crunch.
- 11
Serve
Serve warm as an appetizer or main course alongside rice, flatbread, or salad. Leftovers can be refrigerated up to 2 days.
