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Persian Recipes
Khoresch Fesinjan
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Chicken with Pomegranate Sauce
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Ingredients
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2½ |
Chicken fryers
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2
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Cups walnuts
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4
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Tablespoons olive oil
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3½
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Cups water
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1
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Teaspoon salt
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½ |
Teaspoon cinnamon
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½ |
Teaspoon pepper
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2
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Tablespoons lemon juice
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1
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Large onion, finely chopped
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2-3
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Tablespoons pomegranate syrup *
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2
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Tablespoons tomato sauce
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1
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Teaspoon sugar
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* Available at Middle Eastern markets.
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Process
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1
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Wash and prepare chicken for frying.
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2
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Sauté the chicken in olive oil until brown on all side.
As an alternative, the chicken may be baked in a 350° oven for 45 minutes. Put aside.
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3
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Sauté the onion until golden.
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4
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Add tomato sauce and sauté for a few minutes.
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5
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Add the walnuts and continue to sauté, taking care
not to burn.
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6
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Add water, seasonings, lemon juice and pomegranate syrup.
Cover and cook for about 35 minutes. If too sour add more sugar.
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7
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Arrange sautéed chicken over sauce and simmer for an
additional 20 minutes. Serve over white rice.
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Serves six
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