Fesenjan

Yield: 4 Servings

Measure Ingredient
¼ cup Butter
3 pounds Chicken; cut into 4-8 pieces
2 \N Onions; thinly sliced
1 teaspoon Cinnamon
2 cups Walnuts, coarsely grounded roasted
⅔ cup Pomegranate juice; fresh
1 tablespoon Lemon juice
1 teaspoon Lemon juice
½ cup Tomato sauce
1½ cup Chicken stock
1 tablespoon Molasses
¼ teaspoon Salt and pepper

Recipe by: Gourmet In a heavy skillet heat butter and brown the chicken on all sides, transfer to a plate. Sautee the onions until golden and soft. Stir in the cinn. and cook stirring for 1 min. Add the walnuts and stir for 1 min. Add the rest of the ingred. and bring to a boil - simmer 3 min. Add chicken and any juices that has accumulated in the plate and simmer covered 15-20 min. or until the chicken is done.

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