Fesenjan Chicken With Walnut And Pomegranate Sauce Food

FESENJAN-STYLE CHICKEN STEW RECIPE WITH WALNUT AND POMEGRANATE SAUCE

Steps:

• Toast the walnuts in a 350 degree oven on a baking sheet until fragrant, 8-10 minutes. Allow to cool slightly. Transfer to a food processor fitted with the metal blade and grind until fine crumbs are formed.
• In a large pan, heat the oil over medium-high heat. Sprinkle the chicken with 1 teaspoon sea salt and freshly ground black pepper to taste. Add as much chicken as can fit in the pan in one layer without overcrowding. Cook chicken until browned on both sides, but not cooked through. Transfer the browned chicken to a plate and repeat with remaining chicken, if there is any.
• Add the chopped onions to the pan and sauté until tender and translucent, about 6 minutes.
• Stir in the reserved ground walnuts, stock and browned chicken pieces. Bring the mixture to a boil over high heat, lower heat and simmer covered for 20-30 minutes.
• Stir in the pomegranate molasses, maple syrup, cinnamon, turmeric and 1 teaspoon of salt. Simmer covered for another hour,* stirring occasionally until the chicken is tender and the sauce is thickened.
• Give the stew a good stir to incorporate any oil at the top and taste for seasoning. Serve over rice and garnish if desired with pomegranate seeds and parsley.

KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)

Steps:

• Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
• Preheat the oven to 325 degrees F (65 degrees C).
• Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
• Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

FESENJAN - DUCK WITH POMEGRANATE & WALNUT SAUCE

Steps:

• Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
• Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.

FESENJEN OR CHICKEN WITH WALNUTS & POMEGRANATE (SLOW COOKER)

Steps:

• Place chicken thighs on the bottom of the slow cooker.
• In a large skillet, toast the walnuts over med-high heat about 3 minutes.
• Transfer walnuts to a food processor and "finely" chop them.
• Add the walnuts to the slow cooker.
• Add the water & bay leaf to the cooker and cover.
• Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
• Use tongs to remove the chicken.
• Pull the meat off the bones & set the meat aside.
• Turn the cooker to high and stir in the sugar and pomegranate molasses.
• Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
• Return the chicken to the sauce and cook until the chicken is heated through.
• Discard the bay leaf.
• Serve sprinkled with pomegranate seeds.