Fesenjan
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 3 | pounds | Chicken; cut into 4-8 pieces |
| 2 | 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 |
Directions
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.