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Title: Fesenjam (Pomegranate-Walnut Chicken)
Categories: Persian Poultry
Yield: 1 Servings
| 4 | Chicken breasts;boneless up to 6 | |
| 1 | Onion;medium finely diced | |
| 1 | ds | Oil |
| 1 | Lemon juice 2 T. or so) pepper to taste salt to taste, opt | |
| 1 | c | Chicken stock |
| 1/4 | c | Pomegranate molasses* |
| 1/3 | c | Walnuts;finely ground up to 3/4 cup |
Saute the onion in the oil till 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.
There is one Persian recipe I can remember off the top of my head. I modified this recipe to reduce the fat content and use boneless chicken breast instead of a whole duck or cut up chicken.
From: SHARON BOUCHARD
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