Faisinjan - Chicken In Walnut & Pomegranate S Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
1: Chicken,
Olive oil,
1: Chopped onion,
250 gram: Walnuts, coarsely ground
6 1/2: Pomegranates, juice only
1 small: Lemon, juice only
3 tbsp: Brown sugar,
1 tsp: Ground cinnamon,
Salt and pepper to taste,
Directions:
This classic Persian dish was originally made with game birds, but is
fine with chicken - or duck if you prefer. With its scattering of
pomegranate seeds and walnuts it is very decora- tive.
Disjoint a chicken (or use chicken pieces) and brown in a little
olive oil in a heavy pan with a lid. Remove the chicken and set
aside. Brown a chopped onion in the remaining oil. Add 250 g very
coarsely ground walnuts and cook gently for a minute or so.
Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons
brown sugar, a teaspoon ground cinnamon and salt and pepper to taste.
Bring to a simmer and return the chicken to the pan. Cook gently for
1 1/2 hours until very tender.
Taste and adjust the sweet-sour balance if necessary. Serve over
steamed rice and scatter over the dish the seed sacs of the remaining
half pomegranate and a handful of coarsely chopped walnuts.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/11/93. Courtesy Mark Herron.
Source from luhu.jp
fine with chicken - or duck if you prefer. With its scattering of
pomegranate seeds and walnuts it is very decora- tive.
Disjoint a chicken (or use chicken pieces) and brown in a little
olive oil in a heavy pan with a lid. Remove the chicken and set
aside. Brown a chopped onion in the remaining oil. Add 250 g very
coarsely ground walnuts and cook gently for a minute or so.
Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons
brown sugar, a teaspoon ground cinnamon and salt and pepper to taste.
Bring to a simmer and return the chicken to the pan. Cook gently for
1 1/2 hours until very tender.
Taste and adjust the sweet-sour balance if necessary. Serve over
steamed rice and scatter over the dish the seed sacs of the remaining
half pomegranate and a handful of coarsely chopped walnuts.
Posted by Stephen Ceideburg
From an article by Meryl Constance in The Sydney Morning Herald,
5/11/93. Courtesy Mark Herron.
Source from luhu.jp
Tags
Poultry