Chicken (Or Lamb) In Pomegranate Sauce (Khoresht-E Fesenjan

Recipe Ingredients

2		Onions - chopped or sliced (large)
5 teaspoons	25ml	Butter
1 teaspoon	5ml	Fryer chicken or 5 whole chicken breasts (large)
1		Beef bouillon or consomme
1 cup	237ml	Water
2 1/2 cups	592ml	Finely ground walnuts
4 1/2 teaspoons	22ml	Pomegranate syrup - (substitute sour cranberry
2 1/2 teaspoons	12ml	Sugar
2 1/2 teaspoons	12ml	Salt
1/2 teaspoon	2.5ml	Saffron - (or turmeric)
1/4 teaspoon	1.3ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Pepper
2 teaspoons	10ml	Lemon juice

Recipe Instructions

Saute the onions in 2 tbsp. of the butter until golden brown. Remove from the pan. Add 3 more tbsp. of butter and saute the chicken pieces until light brown. Add the bouillon and sauteed onions. cover and simmer gently for 30 minutes. Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in the pomegranate syrup and sugar, and simmer gently over a low heat for 10-15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut sauce; add the seasonings and the lemon juice; cover and simmer gently for another hour. Adjust the seasonings by adding a little sugar if too sour, or more pomegranate syrup if too sweet. The chicken pieces should be coated with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce. Serve with rice.

Source:
Carol Miller-Tutzauer

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.