FESENJAN - PERSIAN POMEGRANATE CHICKEN
2 medium onions [3 cups]
2 tablespoons butter
3 tablespoons olive oil
5 tablespoons pomegranate molasses
450 g walnuts halves
900 g chicken breasts
2 cups chicken stock
2 tablespoons sugar
1/2 teaspoon ground turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon black pepper
pomegranate arils
[for garnish]
_ lightly toast walnuts in a large skillet [without oil] until fragrant
[alternatively toast them in the oven at 180°C for 8 minutes]
_ blend walnuts until finely ground
_ heat half the butter and half the oil in a large pan
_ dice chicken and fry chicken until nicely browned from all sides
_ finely dice the onions
_ heat remaining butter and oil and sauté the onion
_ combine chicken and onion with the stock and bring to a boil
_ reduce to a simmer, cover and simmer for about 30 minutes
_ add ground walnuts, spices, sugar and pomegranate molasses
_ cover and simmer for another hour
[stirring in-between to keep the nuts from sticking to the bottom]
_ season with sugar and salt to taste
[chicken should now be tender and falling apart easily]
_ serve with rice and sprinkle with pomegranate arils
PERSISCHES GRANATAPFEL HÜHNCHEN
2 mittlere Zwiebel
2 Esslöffel Butter
3 Esslöffel Olivenöl
5 Esslöffel Granatapfelsirup
450 g Walnüsse
900 g Hühnerbrust
500 ml Hühnerbrühe
2 Esslöffel Zucker
1/2 Teelöffel Kurkumapulver
1/4 Teelöffel Zimt
1/4 Teelöffel Muskatnuss
1/4 Teelöffel schwarzer Pfeffer
Granatapfelkerne
