Recipe: Yummy Braised Chicken In Pomegranate And Walnut Sauce

Braised Chicken In Pomegranate And Walnut Sauce. This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to.

It is so rich and creamy that you will think it. 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. You can cook Braised Chicken In Pomegranate And Walnut Sauce using 18 ingredients and 9 steps. Here is how you cook it.

Ingredients of Braised Chicken In Pomegranate And Walnut Sauce

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

Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. 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. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores.

Braised Chicken In Pomegranate And Walnut Sauce instructions

1. Grind walnuts until extremely fine with a paste like consistency..
2. In a heavy bottomed pan and walnuts and cold water.Bring to boil and cook for 3 to 4 minutes.Turn the heat to simmer.Partially cover with lid and 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 cook 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..

If it is unavailable, you Sweet-sour adjustments: Add a little more sugar if the sauce is too tart, a little bit of lime or lemon juice if it is too sweet. 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. 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.