Fesenjam (Pomegranate-Walnut Chicken)
Yield
4 servingsPrep
20 minCook
70 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | medium |
onions
finely diced |
|
| 1 | dash |
vegetable oil
|
*
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | cup |
chicken broth
|
|
| ¼ | cup |
molasses
pomegranate |
|
| ⅓ | cup |
walnuts
finely ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
boneless |
|
| 1 | medium |
onions
finely diced |
|
| 1 | dash |
vegetable oil
|
*
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
salt
to taste |
*
|
| 237 | ml |
chicken broth
|
|
| 59 | ml |
molasses
pomegranate |
|
| 79 | ml |
walnuts
finely ground |
|
Directions
Sauté the onion in the oil until transparent, then brown the chicken breasts.
Add lemon juice, pepper, (salt) and chicken stock.
Simmer 15 minutes.
Add pomegranate molasses and walnuts.
Simmer another 45 minutes.
Serve with or over rice.
*Pomegranate molasses is available at any Middle Eastern food store.
If you have difficulty finding it, you can substitute pomegranate juice or grenadine syrup.
