Faisinjan (Chicken in Walnut and Pomegranate)

4 Servings

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Faisinjan (Chicken in Walnut and Pomegranate) Ingredients

Stephen Ceideburg	6 1/2 Pomegranates, juice only
1 Chicken	1 sm Lemon, juice only
Olive oil	3 tb Brown sugar
1 Chopped onion	1 ts Ground cinnamon
250 g Walnuts, coarsely ground	Salt and pepper to taste

Instructions for Faisinjan (Chicken in Walnut and Pomegranate)

This classic Persian dish was originally made with game birds, but is fine with chicken - or duck if you prefer. With its scattering of pomegranate seeds and walnuts it is very decora- tive. Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown a chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts and cook gently for a minute or so. Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons brown sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1 1/2 hours until very tender. Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts. Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93. Courtesy Mark Herron. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized