Pomegranate Stew with Chicken (Khoresh Fesenjan) recipe

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Ingredients

2 tablespoons olive oil
1 ½ pounds chicken legs, cut up
1 white onion, thinly sliced
½ pound walnuts, toasted and finely ground in a food processor
1 teaspoon salt
4 cups pomegranate juice
½ teaspoon cardamom
2 tablespoons sugar

Nutrition Info

784.7 calories
carbohydrate: 95.4 g
cholesterol: 63.8 mg
fat: 39 g
fiber: 2.9 g
protein: 24.4 g
saturatedFat: 5.7 g
servingSize: -
sodium: 444.7 mg
sugar: 82.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

Recipe Yield

6 servings

Recipe Note

Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom;instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water.

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