Best Persian Pomegranate Walnut Chicken Recipes

PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)

Steps:

• Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
• Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
• Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
• Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
• Stir in ground walnuts and saute for 1/2 a minute.
• Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
• Stir in the pomegranate juice, sugar, salt and pepper.
• Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
• Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.

FRESENJAN PERSIAN CHICKEN STEW WITH WALNUT AND POMEGRANATE SAUCE

Steps:

• Step 1 Toast the walnuts. You can do that one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, or you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350 for 8 - 10 minutes. Once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground. Step 2 In a large pan, heat 1 Tablespoon of butter and 2 Tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinke the chicken with salt with they are cooking. Step 3 Use a slotted spoon or tongs to remove the chicken fromt he pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and saute until translucent, stirring on occasion to release the browned bits from the bottom of the pan. Step 4 Return the chicken pieces to the pan with the onion. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes. Step 5 Stir in the ground walnuts, pomegranate molasses, sugar and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Step 6 Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender. Garnish with pomegranate seeds

PERSIAN POMEGRANATE WALNUT CHICKEN

Steps:

• 1. Place walnuts in a food processor; process until finely ground. Set aside. 2. Sprinkle chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add half of chicken to pan; cook 4 minutes on each side. Remove from pan. Repeat procedure with remaining chicken. 3. Recoat pan with cooking spray. Add onion and garlic to pan; sauté 3 minutes. Add remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, ground walnuts, broth, and the remaining ingredients except cilantro, stirring with a whisk until smooth. Bring to a boil; reduce heat, and simmer until reduced to 1 1/2 cups (about 15 minutes), stirring occasionally. Return chicken to pan; cover and simmer 10 minutes or until thoroughly heated. Garnish with cilantro sprigs, if desired.