Here is a stew made for fall!
This chicken stew with walnut and pomegranate sauce recipe is a classic preparation in Persian cooking: Fesenjan.
Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses.
Elise Bauer
The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned.
Cooked slowly with the chicken, the sauce is spectacular.
In either case, once toasted, remove from heat and allow to cool.
Elise Bauer
Once cool enough to handle, pulse in a food processor or blender until finely ground.
In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.
Sprinkle the chicken with salt while they are cooking.
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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.
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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.
Elise Bauer
Stir in the ground walnuts, pomegranate molasses, sugar, and spices.
Remove from heat and adjust sugar/salt to taste.
At this point the chicken should be fall apart tender.
Elise Bauer
Garnish with pomegranate seeds.
Serve overparsi pulaoor other favorite rice.
Links:
Slow cooker pomegranate chicken saladfrom Lydia of The Perfect Pantry
Elise Bauer
Elise Bauer
Elise Bauer
