Fesenjoon
Yes, I realize that this seems to have a lot of ingredients, but,
really it’s not so bad. Most are things hanging out in your cupboard,
except the Pomegranate juice, which is now widely available. This makes
a particularly delicious dinner and is well worth the effort. The deep
pomegranate flavor with the cinnamon work well with the flavors in Tre
Sorelle. Two out of three Sorelle (Cathy and Joanne) approved of this;
Julie was out of town during the testing or it would have been 100%
agreement. Our thanks to Philip and Kimberly Nico for this terrific
find.
2 cups walnuts, finely chopped
2 medium onions, finely chopped
2 Tbsp. butter or margarine (or less)
2.4 lb chicken thighs, boned
1/2 teaspoon cinnamon
1/4 to 1/2 teaspoon black pepper
1 1/2 teaspoon salt
4 tablespoon tomato paste
2 tablespoon lemon juice
4 tablespoon honey (+ 1 Tbsp brown sugar (out of honey :-))
3 cups Pomegranate juice
This is the recipe known as Fesenjoon (original) as modified by me
through use.
1. Cut the skinless chicken into chunks, add salt and pepper, and brown
the chicken in a little
butter or olive oil. Remove and save for later.
2. Toast the walnuts in a large frying pan, stirring to prevent burning.
3. In a large pan, fry the finely chopped onion in butter. When the
onion has softened, add all
the ingredients except for the chicken and simmer for 10 minutes.
4. Add the chicken, cover the pot, and simmer until done, approx. 1
1/2-2 hours.
5. Serve with saffron basmati rice
Make notes for next time:
_________________ Measure actual volume of onions for recording
here
_________________ Buy boneless thighs and re-measure amounts
(probably about 2lb, boned)
_________________ Consider more tomato paste in lieu of the extra
brown sugar
_________________ Try a vegetarian version?
Courtesy of Philip Nico