💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › chicken-pom… captured on 2022-06-11 at 22:24:39.

View Raw

More Information

-=-=-=-=-=-=-



       Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan

Recipe By     : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size  : 0    Preparation Time :0:00
Categories    : Poultry

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      large         onions -- chopped or sliced
   5      teaspoons     butter
   1      large         fryer chicken or 5 whole chicken breasts
   1                    can beef bouillon or consomme
   1      cup           water
   2 1/2  cups          finely ground walnuts
   4 1/2  teaspoons     pomegranate syrup (substitute sour cranber
   2 1/2  teaspoons     sugar
   2 1/2  teaspoons     salt
     1/2  teaspoon      saffron (or turmeric)
     1/4  teaspoon      cinnamon
     1/4  teaspoon      nutmeg
     1/4  teaspoon      pepper
   2      teaspoons     lemon juice

Saute the onions in 2 tbsp. of the butter until golden brown. Remove from
the pan. Add 3 more tbsp. of butter and saute the chicken pieces until
light brown. Add the bouillon and sauteed onions. cover and simmer gently
for 30 minutes. Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in
the pomegranate syrup and sugar, and simmer gently over a low heat for
10-15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add the seasonings and the lemon juice; cover and simmer gently for
another hour. Adjust the seasonings by adding a little sugar if too sour,
or more pomegranate syrup if too sweet. The chicken pieces should be coated
with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
Serve with rice.

                   - - - - - - - - - - - - - - - - - -