Pomegranate and Walnut Chickenwith Persian Rice
This flavorful Persian style dish combines the sweet and sour taste of pomegranates and the silky taste of walnuts for a rich, warm combination. Tender pieces of humanely-raised and antibiotic-free chicken are braised in this delicious sauce. It’s paired with Basmati rice that’s grown in the Himalayan foothills, and folded with fragrant herbs and golden fried onions.
- Humanely raised, antibiotic-free chicken
- Spice Level: Mild
- Sofi Award for 2021 best New Product in the Entrees, Lunch & Dinner category
Serv. Size 8 fl oz, Serv. Per Container 2, Amount Per Serving Calories 430, Total Fat 20g (26% DV), Sat. Fat 4.5g (23% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 740mg (32% DV), Total Carb. 41g (15% DV), Dietary Fiber 2g (7% DV), Sugars 7g (Includes 7g added sugars, 14% DV), 14% DV), Protein 18g, Vitamin D 0mcg (0% DV), Calcium 101mg (8% DV), Iron 2mg (10% DV), Potassium 342mg (8% DV).
Pomegranate Walnut Chicken: Chicken (boneless), Water, Walnuts, Onion, Molasses, Pomegranate Juice Concentrate, Expeller Pressed Canola Oil, Sugar, Salt, Garlic, Turmeric, Xanthan Gum, Potato Starch.
Persian Rice: Basmati Rice (water, basmati rice), Onions (onions, palm oil, wheat flour, salt, dextrose), Scallions, Cilantro, Parsley, Lime Juice, Expeller Pressed Canola Oil, Cultured Dextrose, Salt, Mint, Spices, Saffron.
Contains: Tree Nuts (Walnuts), Wheat.
Microwave: Remove sleeve. Peel back film 2 inches on entrée side. Heat on high 3-5 minutes or until hot. Let stand 2 minutes. Enjoy! Cooking times may vary.
Stove Top: Take out 2 medium pans (non-stick prefferred). Add 1/4 cup of water into each sauce pan. Add rice to one pan and the curry to another. Apply medium/low heat for 6 to 8 minutes, stirring occasionally, until product is pipping hot. Transfer rice and curry to a bowl or plate.
Oven/Toaster Oven: Pre-heat oven or toaster oven to 350°F. Add 1/4 cup of water into an oven safe baking container. Empty contents of package into oven safe baking container. Keeping rice and curry separated. Cover baking tray with tin foil. Cook the dish for 20-25 minutes or until entrée is piping hot in the center. Handle carefully, contents will be piping hot.
