Fratelli Perata Winery


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