Recipe

Fesenjan Or Persian Chicken In Pomegranate Nut Sauce Recipe

	Anatunez / All my dishes 1 year, 3 months ago 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.... More Prep:10m Cook:60m Servings:6	Anatunez
	chicken easy persian

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Ingredients

2 1/2 lbs CHICKEN (pieces with bone)

2 ONIONS (diced finely)

3 cloves GARLIC (pressed)

1 tsp CINAMON

1/2 tsp NUTMEG

1 c WALNUTS (chopped very finely - almonds might work too)

3/4 c pure POMEGRANATE MOLASSES (found in middle eastern shops)

a pich of SAFRON

jus of 2 or 3 LEMONS

2 Tsp SUGAR IN THE RAW (Demerrera sugar)

olive oil for sautéeing

water

Directions

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!

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