Pomegranate Chicken with Steamed Green Beans and Long Grain Wild Rice

Ingredients:

• 4 Chicken breast halves
  
• 2 Tablespoons oil
• ½ teaspoon turmeric
• 1 medium onion, sliced
• 1 ½ cups walnuts, ground in a processor (reserve ¼ cup for garnish)
• 4 cups chicken broth
• 1 pomegranate, seeded
  
• ¼ cup fresh lemon juice
• ¼ cup sugar, to taste
• Salt & pepper
• Long grain and wild rice mix
  

Method:

Heat oil in a large skillet, brown chicken breasts on both sides, remove and set aside. Add turmeric and onions to skillet, and most of ground walnuts (Reserve 2 tbsp for garnish). Cook until light brown. Transfer onion walnut mixture to a 6 quart pot. Add broth, bring to boil, lower to simmer and cook for 15 minutes. Add chicken, cover, simmer for 45 minutes. Meanwhile, cut pomegranate in quarters and remove seeds. Add pomegranate to the chicken along with lemon juice and sugar cover and cook for 30 minutes more. Season with salt and pepper. Serve with rice and garnish with extra ground walnuts.