Recipe: Yummy Braised chicken in pomegranate and walnut sauce

Braised chicken in pomegranate and walnut sauce. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to.

Notes: Pomegranate molasses, sometimes called pomegranate syrup, is available in most Middle Eastern markets. It has the color and consistency of molasses but is simply reduced pomegranate juice, without added sugar. This recipe reached the kitchens of Baghdad from the cities of Najaf and Karbala. You can have Braised chicken in pomegranate and walnut sauce using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Braised chicken in pomegranate and walnut sauce

1. Prepare 500 gm of chicken thigh (with bones ).
2. You need 1 of yellow onion grind to paste.
3. It's 1 of tomato grind to paste.
4. You need 1.5 tsp of olive oil.
5. You need 1 tbsp of butter.
6. Prepare 4 tbsp of pomegranate molasses.
7. You need 200 grm of walnuts( toasted).
8. It's 1/2 tsp of sugar.
9. Prepare 1/2 tsp of cinnamon powder.
10. You need 1/4 tsp of nutmeg powder.
11. You need 1/4 tsp of all spices powder.
12. It's 1/2 tsp of black pepper powder.
13. It's 1 liter of cold water.
14. You need to taste of salt.
15. Prepare of chicken marinade.
16. You need 1 tsp of paprika powder.
17. It's 1 tsp of salt.

Add the ground walnuts, pomegranate molasses, brown sugar, saffron, cumin and the chicken broth and bring to a boil. Return the chicken to the sauce, turn to coat and season with. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.

Braised chicken in pomegranate and walnut sauce step by step

1. Grind walnuts until extremely fine with a paste like consistency.
2. In a heavy bottomed panadd walnuts and cold water. Bring to boil and cook for 3-4 minutes.turn heat to simmer.Partially cover with lid and let cook for 2 hours ;stir occasionally to prevent walnuts from sticking..
3. Marinate chicken in salt and paprika powder for 30 minutes..
4. Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
5. To the same skillet add onion paste; saute until brown and all the water has dried up.Remove and keep aside..
6. Once the walnut sauce has thickened and reduced in quantity, add chicken pieces, onion paste and the remaining ingredients. Cover and let cover over low heat for 45 minutes until chicken is cooked through..
7. Taste seasoning and adjust accordingly..
8. Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces. Turn heat off..
9. Garnish with pomegranate seeds and serve hot with steamed rice..

This stew is wonderful eaten the day after cooking and can be. Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. However the chicken was tender and the sauce (although a horrible drab brown color) was bursting with flavors. I probably wouldn't make this myself again but enjoyed having.