1 garlic clovefinely minced to paste with about ¼ teaspoon of salt
1teaspoon of pomegranate molasses or 2 teaspoons of fresh lemon juice
1/2 teaspoon of ground cumin
1/8 teaspoon of cayenne
Instructions
Put the oven rack in the lower third of your oven; then preheat your oven to a temperature of about 475°F.
While your oven is preheating, toast the nuts over a baking sheet in your oven for about 4 minutes
Pat the chicken dry, then place it into a large shallow heavy baking tray; and make sure not to overcrowd your tray; rub with the salt, the pepper and about 2 tablespoons of oil
Bake without turning for about 35 minutes
While the chicken is baking; blend all together the bell peppers with the bread crumbs; the walnuts; the garlic paste, the pomegranate molasses, the cumin, and the cayenne in a food processor until you get a smooth paste for about 1 minute
With the motor running for about 1 minute, add in the remaining 6 tablespoons of oil and blend very well
Season the sauce with the salt and drizzle over the baked chicken
Serve and enjoy your mesmerizing Middle Eastern dish
Notes
Nutrition Facts Per Serving Calories: 588, Total Fat: 41.66g, Total Carbs 0.42, Protein: 49.3g, Fiber: 0.2 g