Monday, December 01, 2003
Chicken in Walnut-Pomegranate Sauce
This is loosely based on a number of recipes I found on the web,
plus some trial and error and personal taste.
Simon's Fesenjan (chicken in a walnut-pomegranate sauce)
4-5 boneless, skinless chicken breasts (half breasts)
2 1/2 cups walnut halves or pieces
3/4 cup pomegranate syrup/paste/concentrate/molasses
~1 cup water
6 cloves garlic
olive oil (3+ tbs?)
1/4 tsp turmeric
1/2 tsp cinnamon
1 1/2 tsp salt
Combine walnuts, pomegranate syrup, water, and dry spices (turmeric,
cinnamon, and salt), power-blend until fairly smooth, and set
to simmer for about 20 minutes. Brown chicken in chopped garlic and
olive oil, dump the lot into the sauce and simmer for another half
hour or so. Serve on basmati rice, or whatever.
- Combine walnuts, pomegranate syrup, water, and dry spices (turmeric,
cinnamon, and salt) and power-blend until fairly smooth. (I did
this in the pot with a hand-held electric blender.) Adjust water
as needed for desired consistency. It will thicken a little by the
end but not a lot, but if it is too thick now it will just burn to
the pot instead of simmering.
- Start this simmering on low, covered, while you prep the chicken
and garlic. Stir/scrape as frequently as possible as it will
solidify and burn on the bottom left unattended. (Beware when this
stuff is simmering it likes to throw scalding purple blobs a
- Cut chicken into large chunks (each breast into ~quarters)
- Fry peeled and chopped garlic in a good amount of olive oil (3 tbs?)
'till sizzling but not yet browning.
- Add chicken pieces, spread evenly and undisturbed, turning only
once they've started to brown. I flipped them over just once
and didn't try to brown all sides, since they were starting
to loose their juice.
- Dump the chicken, oil, and garlic into the sauce, and simmer for
another half hour or so, 'till chicken is cooked through and
- Serve w/basmati rice (though we had it w/bits of cucumber instead).
Simon Funk /