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Khoresht Fesenjan Chicken With Pomegranate Sauce Recipe >

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Khoresht Fesenjan Chicken With Pomegranate Sauce Recipe, best buttermilk fried chicken breast recipe

I live in America and my Ameh Latif lives in Iran and she showed me how to make fesenjoon one time when I went overseas to visit them. Ingredients 1 to 2 large yellow onions, chopped, (3 cups) 2 Tbps unsalted butter 3 Tbsp olive oil 5 Tbsp pomegranate molasses 1/2 pound walnut halves (about 2 cups) 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted 2 cups chicken stock 2 Tbsp plus 2 teaspoons of sugar 1/2 teaspoon turmeric 1/4 teaspoon cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground black pepper Salt 1/2 cup fresh pomegranate seeds for garnish Method 1 Toast and grind the walnuts:You can toast the walnuts in one of two ways. The fact that my aunt makes the best version of this stew became pretty evident to me as I was trying to make it in order to post it here. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes. 4 Add chicken and stock: Return the chicken pieces to the pan with the onions. Add chopped onions to the pan and saut until translucent, stirring on occasion to release the browned bits from the bottom of the pan. Needless to say, it was a hit :] And surprisingly easy to make! Reply Deeanna says November 8, 2014 at 1:09 pm Found this recipe on Pinterest and made it for lunch today.

April 15, 2016 My Persian Kitchen Nar, you can, although it might be tricky considering the amount of walnuts. I would like to make it the authentic Iranian way. As a personal chef, the dishes I make need to be able to freeze and thaw well. Happy cooking Reply Carolyn Mathas says November 7, 2016 at 9:11 pm Thank you so much! I have had Salad Olivieh and its great to have the recipe. Tammy says March 7, 2016 at 7:08 am Hi Homa, I am about to attempt this dish for the first time. Thanks for sharing this recipe and being so enthusiastic about Iranian food. Read more alo365 11/29/2008 I really wanted to like this, but found the tart flavor too strong and overpowering. Print Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name Fesenjan. Could I prepare all the ingredients as youve explained but cook it on low in a slow cooker? (this would remove the step of bringing to a boil over medium heat, and I am not sure if that would be OK) Reply Homa says June 23, 2016 at 11:34 am Hello Brisa, I made this recipe in a slow cooker once; it tasted great, but the sauce did not thicken as much as I like! However if you have to use the slow cooker, I suggest that after the chicken is fall-off-the-bone tender, leave the lid off and switch the temperature to High for 20-30 minutes , or until the sauce has the thicker consistency that you like.

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