Braised Pomegranate Chicken With Walnuts

Markets are overflowing with pomegranates, leathery-skinned globes filled with ruby-colored kernels - a gorgeous addition to your holiday repertoire.

Makes 4 servings

1 teaspoon kosher salt, plus more if needed

1/2 teaspoon freshly ground pepper, plus more if needed

1 whole chicken (about 3 1/2 pounds), cut into 8 pieces, or 4 chicken quarters

2 tablespoons olive oil

1 medium onion, sliced

2 garlic cloves, minced

1/2 teaspoon ground cardamom or cinnamon

2 tablespoons all-purpose flour

2 cups pure pomegranate juice (unsweetened)

1 tablespoon sugar (optional)

1 tablespoon finely grated lemon zest

1 tablespoon fresh squeezed lemon juice, (more if needed)

1/2 cup unsalted walnuts or pistachios, toasted and chopped

Pomegranate seeds for garnish

1. Sprinkle the salt and pepper evenly over the chicken pieces. In a large saute pan, heat the oil over medium-high heat. Working in batches, brown the chicken well on both sides. Remove it from the pan and set aside.

2. Discard all but 2 tablespoons of the liquid remaining in the pan. Reduce the heat to medium, add the onion and saute, stirring until golden brown, 7 minutes. Add the garlic, cardamom, and flour; cook, stirring continuously, 1 minute. Stir in the pomegranate juice, sugar, zest and lemon juice. Cook 2 minutes, scraping brown bits from the bottom of the pan.

3. Return the chicken and juices to the pan, spooning some sauce on top. Bring the liquid to a boil, reduce heat, cover. Simmer until the chicken is tender and cooked through, 35 to 40 minutes.

4. Transfer chicken to a serving platter, and pour the sauce over it. Sprinkle with the nuts and pomegranate seeds, and serve immediately.

- Adapted from Edible: A Celebration of Local Foods (Wiley).

Per serving: 326 calories (55 percent from fat), 20.3 g fat (2.7 g saturated, 7.3 g monounsaturated), 21.3 mg cholesterol, 9.8 g protein, 28.3 g carbohydrates, 1.9 g fiber, 519 mg sodium.