Title: Fesenjan Ii (Chicken in Pomegranate, Walnut,
Categories: Poultry Jewish Sephardic Persian
Yield: 1 Servings

2	tb	Corn oil
2	md	(1 cup) onions, sliced
3	lb	Chicken parts -- legs, breasts, thighs -- 8 pieces, loose sk
2	c	Walnuts, shelled & ground fine
2	c	Water
1 1/2	c	Medium prunes, cover w/water & soaked for 2 hrs
1	ts	Salt, or to taste
1/4	ts	Ground turmeric
1/3	c	Pomegranate concentrate

FESENJAN II (Chicken in Pomegranate, Walnut, and Prune Sauce)

Here is another, perhaps similar, version of fesenjan, using chicken parts.

1. Heat oil in a pan, add onions & stir-fry over moderate heat for 2 mins. Add chicken, cover pan, & brown for 5 mins, turning pieces now & then. 2. Add walnuts, mix well, covered pan, & cook over low heat for 5 mins. Stir several times to prevent sticking. Add water and continue cooking for 1/2 hr. 3. Add prunes & liquid, salt, & turmeric & simmer for 15 mins. Lastly, add pomegranate concentrate & simmer for 10 mins more. Total cooking time should be abt 1 hr. Serve warm w/white rice. Serves 6 to 8 w/other dishes.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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