FESENJAN or Persian chicken in pomegranate nut sauce
From anatunez 15 years ago
- 60 minutes to make
- Serves 6
An easy to prepare tasty dish to please your friends. perfect for a hot buffet. This recipe can be made with little meatballs instead of chicken, or why not surprise your VEGAN or VEGETARIAN friends with a modified version of this recipe using tofu or a mix of veggies.
Ingredients
- 2 1/2 lbs chicken (pieces with bone) shopping list
- 2 onions (diced finely) shopping list
- 3 cloves garlic (pressed) shopping list
- 1 tsp CINAMON shopping list
- 1/2 tsp nutmeg shopping list
- 1 c walnuts (chopped very finely - almonds might work too) shopping list
- 3/4 c pure pomegranate molasses (found in middle eastern shops) shopping list
- a pich of SAFRON shopping list
- jus of 2 or 3 lemons shopping list
- 2 Tsp sugar IN THE RAW (Demerrera sugar) shopping list
- olive oil for sautéeing shopping list
- water shopping list
How to make it
- Sautée the onions in the olive oil until transparent.
- Add the garlic, cinamon, nutmeg and cook 2 minutes without burning.
- Then add the walnuts, pomegranate molasses, 2 1/2c water, sugar, salt pepper and safron. Cover and let simmer slowly for 30 minutes. Because of the sugar and the molasses, the mixture can stick, so check every now again and add water if necessary.
- Add the chicken and cover, continue cooking for about 40 minutes (or this is a good CROCKPOT recipe, so add chicken and cook for 5 hours).
- Add the lemon about half way through.
- Serve with Basmati rice
- *** this recipe is also good with little meat balls - pêrfect for a hot buffet!
- bon appétit!
People Who Like This Dish 5
- happyzaizai Nowhere, Us
- ayeyerma Belfast, GB
- lasaf St. Paul, MN
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- anatunez La Marsa, TN
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