Fesenjan

By emtoothfxr

Persian-style chicken with walnut, onion and pomegranate sauce

Try with the paste next time for less sweet, richer sauce. The longer it cooks, the darker it gets.

Ingredients

• 1/2 stick unsalted butter
• 2-3 chicken breasts cut up
• 2 onions, sliced thin
• 1 tspn ground cinnamon
• 2 cups coursely ground toasted walnuts
• 4 cups pomegranete juice or get paste from persian store
• 1/2 cup tomato sauce
• 1 1/2 cups chicken broth
• 1 tbspn plus 1 tspn fresh lemon juice
• 1/4 tspn salt
• 1/4 tspn pepper
• 1 tbspn molasses

Preparation

Step 1

In a large heavy skillet heat the buter over moderately high heat until the foam subsides, in it saute the chicken , patted dry, turning it once, for 15 minutes, or until it is browned on all sides, and transfer it to a plate. Add the onion to the skillet and cook it over moderately low heat, scraping up the brown bits, for 10 minutes or until it is golden and softened. Stir in the cinnamon and cook the mixture, stirring, for 1 minute. Stir in the walnuts and cook the mixture, stirring for one minute. Stir in the pomegranate seeds and juice, tomato sauce, broth, lemon juice, salt , pepper and molasses, bring the mixture to a boil, and simmer it for 3 mins. Add the chicken and the juices and simmer the mixture, covered for 15-20 mins, or until the chicken is cooked through.