FRESENJAN PERSIAN CHICKEN STEW WITH WALNUT AND POMEGRANATE SAUCE
Number Of Ingredients 13
Steps:
- Step 1 Toast the walnuts. You can do that one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, or you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350 for 8 - 10 minutes. Once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground. Step 2 In a large pan, heat 1 Tablespoon of butter and 2 Tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinke the chicken with salt with they are cooking. Step 3 Use a slotted spoon or tongs to remove the chicken fromt he pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and saute until translucent, stirring on occasion to release the browned bits from the bottom of the pan. Step 4 Return the chicken pieces to the pan with the onion. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes. Step 5 Stir in the ground walnuts, pomegranate molasses, sugar and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Step 6 Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender. Garnish with pomegranate seeds
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