Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce
- 1 to 2 large yellow onions, chopped, (3 cups)
- 2 Tbsp unsalted butter
- 3 Tbsp olive oil
- 5 Tbsp pomegranate molasses
- 1/2 pound walnut halves (about 2 cups)
- 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
- 2 cups chicken stock
- 2 Tbsp plus 2 teaspoons of sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- Salt
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Walnut, halves (1/2 pound)
- Yellow onions, chopped, (3 cups), large (1)
- Meat
- Chicken thighs and/or breasts, boneless skinless (2 lbs)
- Canned Goods
Chicken stock (2 cups)
- Cooking & Baking
- Black pepper, ground (1/4 teaspoon)
- Cinnamon (1/4 teaspoon)
- Nutmeg, ground (1/4 teaspoon)
- Olive oil (3 Tbsp)
- Pomegranate molasses (5 Tbsp)
- Salt (1)
- Sugar (2 2/3 Tbsp)
- Turmeric (1/2 teaspoon)
- Dairy
- Butter, unsalted (2 Tbsp)
Preparation
Read recipe preparation on simplyrecipes.com
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Recipe Stats
Published October 17, 2012 (4 months ago).
89 people saved this recipe.
