1 First toast the walnuts.
2 In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
3 Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
4 Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
5 Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.
6 Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice.
Read more: http://www.simplyrecipes.com/recipes/fesenjan_persian_chicken_stew_with_walnut_and_pomegranate_sauce/#ixzz3hL73xJiZ
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|Serving Size: 1 Serving (3298g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2293 (53%)|
|Amt Per Serving||% DV|
|Total Fat 254.8g||340 %|
|Saturated Fat 142.7g||714 %|
|Monounsaturated Fat 80g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 888.2mg||273 %|
|Sodium 3398.2mg||117 %|
|Potassium 9442.3mg||248 %|
|Total Carbohydrate 314g||92 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 312g|
|Protein 215.8g||308 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 4354
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