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| Persian Pomegranate Chicken (Fesenjan) |
Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses.
Ingredients :
- 1 to 2 large yellow onions, chopped, (3 cups)
- 2 tablespoons unsalted butter
- 3 tablespoons extra virgin olive oil
- 5 tablespoons pomegranate molasses
- 1/2 pound walnut halves (about 2 cups)
- 2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
- 2 cups chicken stock
- 2 tablespoons plus 2 teaspoons of sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- Salt
- 1/2 cup fresh pomegranate arils for garnish (optional)
Instructions :
| Prep : 10M | Cook : 68M | Ready in : 2H10M |
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Notes :
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