| 11 | 15 | 114 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 6 |
| 3/4 cup | Walnuts (pieces) |
| 1 clove(s) | Garlic |
| 1/4 tsp | Red pepper flakes |
| 4 sprig | Cilantro (coriander) |
| 1/4 tsp | Salt |
| 1 1/4 cup | Chicken broth (stock) |
| 1 dash | Saffron |
| 1/4 tsp | Paprika |
| 1/4 tsp | Coriander, ground |
| 1/4 tsp | Fenugreek leaves (ground) |
| 1 tbsp | Apple cider vinegar |
1. In the bowl of a food processor, add walnut pieces, garlic, red pepper flakes and salt and process until mixture is coarsely ground, set aside.
2. Heat chicken broth in a medium saucepan over medium heat. Add walnut mixture, saffron, paprika, ground coriander, ground fenugreek and bring to a simmer.
3. Reduce heat to medium low and continue to simmer sauce for 5 minutes. Remove from heat, stir in raw apple cider vinegar.
4. Serve sauce at room temperature over grilled chicken. Refrigerate remaining sauce in a covered container.
Quick Tips:
1 1/2 cups = 24 tablespoons = 6 servings at 4 tablespoons each (can adjust these numbers depending on how many people you are serving)
You can add this sauce to some grilled chicken breasts for a delicious, flavorful meal.
When you’re grilling or frying meat, try to use lower temperatures wherever possible.This reduces the amount of advanced glycation end products (AGEs), which have been linked to a number of degenerative disease and also place undue stress on the digestive and immune systems.
| Meat Alternative | 0.5 |
| Vegetables | 0.2 |
replace walnuts with pecans