Recipe: Yummy Braised chicken in pomegranate and walnut sauce - sydneypang

Braised chicken in pomegranate and walnut sauce. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender. This recipe reached the kitchens of Baghdad from the cities of Najaf and Karbala.

Add the ground walnuts, pomegranate molasses, brown sugar, saffron, cumin and the chicken broth and bring to a boil. Return the chicken to the sauce, turn to coat and season with. This stew is wonderful eaten the day after cooking and can be. You can cook Braised chicken in pomegranate and walnut sauce using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Braised chicken in pomegranate and walnut sauce

1. You need 500 gm of chicken thigh (with bones ).
2. You need 1 of yellow onion grind to paste.
3. Prepare 1 of tomato grind to paste.
4. You need 1.5 tsp of olive oil.
5. It's 1 tbsp of butter.
6. Prepare 4 tbsp of pomegranate molasses.
7. It's 200 grm of walnuts( toasted).
8. Prepare 1/2 tsp of sugar.
9. It's 1/2 tsp of cinnamon powder.
10. Prepare 1/4 tsp of nutmeg powder.
11. It's 1/4 tsp of all spices powder.
12. It's 1/2 tsp of black pepper powder.
13. Prepare 1 liter of cold water.
14. Prepare to taste of salt.
15. You need of chicken marinade.
16. Prepare 1 tsp of paprika powder.
17. Prepare 1 tsp of salt.

Notes: Pomegranate molasses, sometimes called pomegranate syrup, is available in most Middle Eastern markets. It has the color and consistency of molasses but is simply reduced pomegranate juice, without added sugar. All Reviews for Lamb Braised in Pomegranate. The pomegranate juice inspired me to take a cue from Persian cuisine, so when preparing the braising sauce I (as the boss of my sauce) added cloves, a pinch of dried ginger and some Turkish pomegranate syrup.

Braised chicken in pomegranate and walnut sauce instructions

1. Grind walnuts until extremely fine with a paste like consistency.
2. In a heavy bottomed panadd walnuts and cold water. Bring to boil and cook for 3-4 minutes.turn heat to simmer.Partially cover with lid and let cook for 2 hours ;stir occasionally to prevent walnuts from sticking..
3. Marinate chicken in salt and paprika powder for 30 minutes..
4. Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
5. To the same skillet add onion paste; saute until brown and all the water has dried up.Remove and keep aside..
6. Once the walnut sauce has thickened and reduced in quantity, add chicken pieces, onion paste and the remaining ingredients. Cover and let cover over low heat for 45 minutes until chicken is cooked through..
7. Taste seasoning and adjust accordingly..
8. Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces. Turn heat off..
9. Garnish with pomegranate seeds and serve hot with steamed rice..

Khoresh-e fesenjoon is one of the most delicious Persian dishes. Biting into a tender piece of well-cooked, sweet-and-sour chicken covered in a tangy sauce of pomegranate and finely ground walnuts is to experience a. Pomegranate molasses, a thick pomegranate syrup, can be found at Middle Eastern markets Arrange lamb over polenta on a platter and spoon walnuts and sauce over; top with lemon zest. Bay Leaf Cardamom Chicken Broth Cinnamon Cumin Garlic Lamb Lamb Shank Lemon Onion Polenta. A delicious recipe for Fesenjan, a Persian Walnut Pomegranate Stew with chicken or chickpeas, or both!