Pomegranate Stew With Chicken (Khoresh Fesenjan) - cooking recipe

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

Leave a comment