Recipe: Succulent Braised Chicken In Pomegranate And Walnut Sauce

Braised Chicken In Pomegranate And Walnut Sauce. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to.

It is so rich and creamy that you will think it. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender. At the present, you could boil Braised Chicken In Pomegranate And Walnut Sauce using 18 ingredients and 9 steps. Here is how you cook that.

Ingredients of Braised Chicken In Pomegranate And Walnut Sauce

1. It's 500 gram of chicken thighs with bones.
2. You need 1 of yellow onion grind to paste.
3. It's 1 of tomato grind to paste.
4. Prepare 1.5 tsp of olive oil.
5. Prepare 1 tbsp of butter.
6. It's 4 tbsp of pomegranate molasses.
7. Prepare 200 grm of walnuts(toasted)1)2.
8. You need 1/2 tsp of sugar.
9. Prepare 1/2 tsp of cinnamon powder.
10. You need 1/4 tsp of nutmeg powder.
11. Prepare 1/4 tsp of nutmeg powder.
12. You need 1/4 tsp of all spices powder.
13. Prepare 1/2 tsp of black pepper powder.
14. Prepare 1 litre of cold water.
15. You need to taste of salt.
16. You need of Chichicken marinade.
17. You need 1 tsp of paprika powder.
18. Prepare 1tsp of salt.

Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Serve over cooked grains and garnish with walnuts, pomegranate seeds, and parsley. Add the ground walnuts, pomegranate molasses, brown sugar, saffron, cumin and the chicken broth and bring to a boil.

Braised Chicken In Pomegranate And Walnut Sauce instructions

1. Grind walnuts until extremely fine with a paste like consistency..
2. In a heavy bottomed pan and walnuts and cold water.Bring to boil and cook for 3 to 4 minutes.Turn the heat to simmer.Partially cover with lid and cook for 2 hours;stir occasionally to prevent walnuts from sticking..
3. Marinate chicken in salt and paprika powder for 30 minutes..
4. Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
5. To the same skillet add onion paste;saute until brown and all the water has dried up Remove and keep aside..
6. Once the walnut sauce has thickened and reduced in quantity,add chicken pieces,onion paste and the remaining ingredients. Cover and let cook over low heat for 45 minutes until chicken is cooked through..
7. Taste seasoning and adjust accordingly.
8. Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces.Turn heat off..
9. Garnish with pomegranate seeds and serve hot with steamed rice..

Return the chicken to the sauce, turn to coat and season with. This recipe reached the kitchens of Baghdad from the cities of Najaf and Karbala. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores. If it is unavailable, you Sweet-sour adjustments: Add a little more sugar if the sauce is too tart, a little bit of lime or lemon juice if it is too sweet. This stew is wonderful eaten the day after cooking and can be.