Fesenjan (Chicken with Pomegranate-Walnut Sauce)
2 1/2 cups walnuts
1/2 cup pomegranate syrup (or reduce 2 cups juice to achieve 1/2 cup)
3 tablespoons brown sugar
2 cups chicken stock
1 whole chicken, cut into parts, bones in, skin removed
salt and pepper
2 tablespoons extra virgin olive oil
1 large onion, thinly sliced
Place walnuts in food processor and process until very finely ground. Add pomegranate syrup, brown sugar, and 1/2 of the chicken stock and puree to make a creamy sauce. Set aside. Season chicken pieces well with salt and pepper. Heat oil over medium high heat in a large heavy bottom pot and brown chicken well on both sides. Remove chicken to a platter and add onions to the pot. Cook for 2-3 minutes, just until slightly softened. Deglaze pan with remaining chicken stock, then add walnut sauce to the pan; stir to combine. Return chicken to the pot, nestling in the sauce, cover, and simmer until chicken is cooked through, about 20-30 minutes. Alternatively transfer pot to the oven and bake until chicken is cooked through.
This recipe was published @ http://cookingwithmichele.com/2010/03/fesenjan-chicken-with-pomegranate-walnut-sauce/
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