Joan Nathan: www.joannathan.com
Fesenjan (Walnut-Pomegranate Chicken)
Fesenjan (Walnut-Pomegranate Chicken)
- One 3 1/2 pound chicken, cut up
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 cups walnut, ground
- 1/3 cup water
- 2 tablespoons lemon juice
- 2 cups pomegranate juice or 1/2 cup pomegranate molasses
- 1 tablespoon tomato paste
- Salt and freshly ground black pepper
- 2 tablespoons sugar
1. Brown the chicken in the oil and remove to drain on a paper towel.
2. Brown the chopped onion in the same oil.
3. In another pan, brown the walnut, stirring constantly, without using any shortening. When brown, add the onion. Then slowly add the hot water so that the mixture does not stick. It should not be too liquid - more like a paste. Then add the lemon juice, pomegranate juice, tomato paste, salt and pepper to taste, and sugar, stirring with a spoon. When well mixed, add the chicken.
4. Bring the mixture just to the point of boiling (not a fast boil). Decrease to a simmer and let cook, covered, until the chicken is very tender, about 45 minutes. If the sauce is not thick enough, remove the chicken and boil the liquid down until the desired thickness is reached, stirring as it cooks. When read to serve, the place the chicken on a dish, pour the sauce over, and serve with rice.
Yield: 4-6 servings