FESENJAN -PERSIAN STEW WITH WALNUTS AND POMEGRANATE
A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken and chickpeas. Earthy, rich and tangy, this is bursting with Middle Eastern Flavor!
Provided by Sylvia Fountaine | Feasting at Home Blog
Categories Chicken
Time 1h
Number Of Ingredients 20
Steps:
- Heat a dutch oven over medium-low heat and toast the walnuts, stirring every couple minutes, until golden, roughly 10 minutes. At the same time, chop the onions and garlic. Cut the chicken ( if using) into 1 inch pieces and season with salt and pepper. Drain and rinse chickpeas if using.
- Set toasted walnuts on a plate to cool. Then place in a food processor and pulse until finely ground.
- Wipe out the Dutch oven and drizzle with a little oil and sear the chicken until golden. Set aside. Using the same pan, heat oil and butter over medium heat. Add onions and cook until soft, golden and fragrant, about 5-6 minutes. Add garlic, cook for 3-4 more minutes. When onion garlic mixture is deeply golden, add the cinnamon stick, turmeric, cinnamon, nutmeg, cumin and orange zest, and toast for 1-2 more minutes.
- Add the broth, sraping up any browned bits. Add pomegranate molasses, maple syrup, and 1 ½ teaspoons salt, the seared chicken, ground walnuts and bring to a boil, stirring.
- Cover and reduce heat to low. Simmer 45 minutes, covered, stirring every 15 mins.
- Uncover, add chickpeas, and continue simmering until the stew has thickened and reduced, 10-15 more minutes, stirring.
- Garnish with fresh pomegranate seeds and fresh parsley.
- Serve with saffron-infused basmati rice, quinoa, or Persian Rice.
Nutrition Facts : Calories 532 calories, Sugar 6.7 g, Sodium 1031.3 mg, Fat 37.2 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 29.8 g, Fiber 5.7 g, Protein 23.2 g, Cholesterol 71 mg
WALNUT CHICKEN WITH POMEGRANATE SAUCE
Categories Chicken Nut Sauté Walnut Winter Pomegranate Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
- Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.
FESENJAN (PERSIAN POMEGRANATE CHICKEN)
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Provided by Elise Bauer
Categories Dinner Stew Chicken Chicken Stew Pomegranate Stew Walnut
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Toast and grind the walnuts: You can toast the walnuts in 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°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
- Brown the chicken pieces on all sides: 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. Sprinkle the chicken with salt while they are cooking.
- Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the 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 sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
- Add chicken and stock: Return the chicken pieces to the pan with the onions. 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.
- Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: 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. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
- Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry
Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
POMEGRANATE WALNUT CHICKEN
This is also known as Fesenjam. This was the recipe of the week in the Thursday magazine dated Aug 17th-23rd'06. Enjoy!
Provided by Charishma_Ramchanda
Categories Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute the onion in 1 tablespoons oil till it is transparent.
- Fold in the chicken breasts and cook on either side until browned.
- Add lemon juice, salt, pepper and stir in the stock.
- Allow to simmer for 15 minutes.
- Fold in walnuts and pomegranate molasses.
- Simmer for 45 minutes and then serve with boiled rice.
- Enjoy!
Nutrition Facts : Calories 378.2, Fat 23.9, SaturatedFat 5.2, Cholesterol 94.6, Sodium 178.2, Carbohydrate 6.9, Fiber 1.1, Sugar 2.6, Protein 33.5
PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)
Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.
Provided by NcMysteryShopper
Categories Whole Chicken
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
- Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
- Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
- Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
- Stir in ground walnuts and saute for 1/2 a minute.
- Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
- Stir in the pomegranate juice, sugar, salt and pepper.
- Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
- Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.
Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7
GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE
Adapted from Bon Appétit July 2005. I used boneless skinless chicken breasts. A grilled version of the classic Persian stew called fesenjan. What to drink: Cabernet Sauvignon.
Provided by mell_2
Categories Chicken Breast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
- For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.
Nutrition Facts : Calories 488.6, Fat 33.2, SaturatedFat 6.6, Cholesterol 83.7, Sodium 171.3, Carbohydrate 16.2, Fiber 3.9, Sugar 6.4, Protein 35.6
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