Fesenjan
Ingredients
| For 1 | Continued... |
| 1 tbspn oil | 100 ml chicken stock |
| 1 chicken breast | 40 ml pomegranate molasses |
| 75 gm onion (prepared weight) | 2 tspn sugar |
| ¼ tspn ground cinnamon | ¼ tspn salt |
| 75 gm walnuts | freshly ground black pepper |
Preparation
- Cut the chicken breast into serving sized pieces.
- Thinly slice the onion.
- Grind the walnuts to a paste in a processor or equivalent.
Cooking
- Heat the oil in a flame proof casserole and cook the chicken until browned on both sides, then remove onto kitchen paper and set aside.
- Add the onions to the casserole, stir in the cinnamon and cook for about 3 min until translucent.
- Stir in the ground walnuts, stock and browned chicken and cook, covered, for 10 min, stirring regularly.
- Stir in the pomegranate molasses, sugar, salt and pepper to taste, cover, and cook, stirring regularly, for another 10 min, adding a little more stock or water if needed to maintain the required sauce consistency. Ensure that the chicken is fully cooked by cutting through the thickest piece and checking that it is white throughout.
Serving
- Serve with rice.
Notes
Pomegranate molasses can be purchased at some supermarkets (e.g. Sainsbury's).This is based on a recipe from whats4eats.com.
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