FESENJAN (CHICKEN WITH WALNUT AND POMEGRANATE SAUCE)

FESENJAN (CHICKEN WITH WALNUT AND POMEGRANATE SAUCE) image

Yield 4 servings

Number Of Ingredients 9

Previous Next

1 2 1/2 to 3 pound chicken, cut into small pieces
4 tablespoons butter
1 medium onion, chopped fine
2 cups ground walnuts
2 cups chicken broth
2 tablespoons pomegranate molasses
2 to 3 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
sugar (optional)

Steps:

Dry chicken. Season with salt, pepper. In large, heavy skillet, heat butter over moderate heat. Brown chicken evenly. Set aside on plate. Saute onion until golden brown in same pan. Mix in walnuts, add chicken broth, pomegranate molasses, lemon juice, cinnamon and salt and pepper to taste. Blend well, bring to boil over high heat, reduce heat to low, and simmer 10 minutes. Taste and add sugar if desired. Return chicken to pan and baste with sauce. Cover and simmer 30 minutes or until chicken is tender and cooked through. Skim any oil from sauce.