Faisinjan (chicken in walnut & pomegranate
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Chicken |
| 1 | tablespoon | Oil, olive |
| 1 | Onions, chopped | |
| 250 | grams | Walnuts; coarsely ground |
| 6½ | Pomegranates; juiced | |
| 1 | small | Lemons; juiced |
| 3 | tablespoons | Sugar, brown |
| 1 | teaspoon | Cinnamon, ground |
| 1 | Salt & pepper to taste Rice, hot cooked | |
| ½ | Pomegranates | |
Directions
This classic Persian dish was originally made with game birds, but is fine with chicken - or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decorative. Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown chopped onion in the remaining oil. Add walnuts and cook gently for a minute or so. Add juice of pomegranates and lemon, brown sugar, cinnamon, and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1½ hours until very tender.
Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts.