FESENJAN (PERSIAN POMEGRANATE CHICKEN)
Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.
Provided by Elise Bauer
Categories Dinner Stew Chicken Chicken Stew Pomegranate Stew Walnut
Time 2h10m
Yield 8
Number Of Ingredients 14
Steps:
- Toast and grind the walnuts: You can toast the walnuts in 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°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
- Brown the chicken pieces on all sides: 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. Sprinkle the chicken with salt while they are cooking.
- Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the 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 sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
- Add chicken and stock: Return the chicken pieces to the pan with the onions. 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.
- Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: 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. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
- Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry
Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
POMEGRANATE CHICKEN
Basting a chicken with a sweet pomegranate reduction makes a lovely dish for Seder.
Provided by SandyG
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h40m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir pomegranate juice, brown sugar, vinegar, and garlic together in a saucepan. Bring to a boil over medium-high heat. Cook, stirring occasionally, until mixture is reduced to 3/4 cup, about 10 minutes. Remove from heat and discard garlic, then stir in lime juice and let cool 5 minutes. Set aside 6 tablespoons pomegranate syrup.
- Poke several holes in lime with a fork and insert into chicken cavity along with onion, 1/2 teaspoon salt, bay leaf, pepper, and rosemary. Tie legs together with kitchen string, sprinkle skin with remaining 3/4 teaspoon salt, then transfer chicken, breast side up, to a roasting pan.
- Roast chicken, basting with pomegranate syrup every 20 minutes, until an instant-read thermometer inserted into thickest parts of all pieces registers 165 degrees F, about 1 hour total. Let chicken rest 10 minutes before carving. Serve drizzled with reserved pomegranate syrup.
Nutrition Facts : Calories 571.5 calories, Carbohydrate 37 g, Cholesterol 191.4 mg, Fat 17 g, Fiber 0.8 g, Protein 64.2 g, SaturatedFat 4.6 g, Sodium 928.3 mg, Sugar 30.9 g
FENNEL, CELERY, AND POMEGRANATE SALAD
Provided by Alison Roman
Categories Salad Celery Fennel Fall Vegan Pomegranate Parsley Bon Appétit
Number Of Ingredients 10
Steps:
- Toss fennel, celery, shallot, parsley, celery leaves, if using, and half of pomegranate seeds in a large bowl. Drizzle with lime juice and oil and toss to coat; season with salt and pepper. Serve topped with remaining pomegranate seeds.
BRAISED FENNEL WITH POMEGRANATE
Team pomegranate juice with garlic, orange juice, and chicken broth for a delicious braising liquid.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 10
Steps:
- Heat a large skillet over high; add olive oil and fennel in a single layer (work in batches, if needed). Season with salt and pepper; cook until browned, 2 minutes a side. Add garlic, orange juice, broth, and pomegranate juice. Bring to a boil; cover and simmer, turning once, until tender, 8 minutes. Uncover; cook on high until liquid is syrupy, about 3 minutes. Transfer to a plate; let cool 5 minutes. Serve, sprinkled with mint, fennel fronds, hazelnuts, and pomegranate seeds.
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