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| Home -> [Central Asian, Chicken, Jams & Jellies, Persian, Poultry] -> [Fesenjam (pomegranate-walnut chicken) Recipe] |
Fesenjam (pomegranate-walnut chicken)
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| Artist: |
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Yield: |
1 |
| Categories: |
Central Asian, Chicken, Jams & Jellies, Persian, Poultry |
Rating: |
0 |
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Ingredients:
| 4
| | Chicken breasts, boneless | | | -up to 6 | | 1
| | Onion, medium | | | -finely diced | | 1
| dash | Oil | | 1
| | Lemon juice | | | -2 T. or so) | | | -pepper to taste | | | -salt to taste, opt | | 1
| cup | Chicken stock | | 1/4
| cup | Pomegranate molasses* | | 1/3
| cup | Walnuts, finely ground | | | -up to ?cup |
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Procedures:
| 1 | Saute the onion in the oil till transparent, then brown the chicken breasts. | | 2 | Add lemon juice, pepper, (salt) and chicken stock. | | 3 | Simmer 15 minutes. | | 4 | Add pomegranate molasses and walnuts. | | 5 | Simmer another 45 minutes. | | 6 | Serve with or over rice. | | 7 | *pomegranate molasses is available at any middle eastern food store. | | 8 | If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup. | | 9 | There is one persian recipe i can remember off the top of my head. | | 10 | I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken |
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