Pomegranate Stew with Chicken (Khoresh Fesenjan) |
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Prep Time: 15 Minutes Cook Time: 150 Minutes |
Ready In: 165 Minutes Servings: 6 |
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Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water. Ingredients:
2 tablespoons olive oil |
1 1/2 pounds chicken legs, cut up |
1 white onion, thinly sliced |
1/2 pound walnuts, toasted and finely ground in a food processor |
1 teaspoon salt |
4 cups pomegranate juice |
1/2 teaspoon cardamom (optional) |
2 tablespoons sugar (optional) |
Directions:
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.
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