Fesenjan
This Iranian dish looks like dog vomit but it's pretty tasty. It's a spiced chicken dish with walnuts and pomegranate syrup.
Total Preparation Time
Total preparation time is 90-120min
- Toasting walnuts - 5min
- Searing chicken - 5min
- Cooking onions, garlic - 9min
- Simmer - 45min
- Simmer some more - 15min
Ingredients
- Walnuts - 2 cups
- Chicken - 1.5lb (680g)
- Salt - 1.5 teaspoons (7ml)
- Pepper
- Olive Oil - 2 tablespoons (30ml)
- Butter - 1 tablespoon (15ml)
- Onion (diced) - 3 cups
- Garlic - 4 cloves
- Turmeric - 1 teaspoon (5ml)
- Cumin - 1 teaspoon (5ml)
- Cinnamon stick
- Cinnamon (ground) - 1/2 teaspoon (2ml)
- Nutmeg - 1/2 teaspoon (2ml)
- Black pepper - 1/2 teaspoon (2ml)
- Orange zest - 1 orange worth
- Chicken Stock - 2 cups
- Pomegranate Molasses - 1/4 cup
- Maple syrup - 2 tablespoons (30ml)
- Chickpeas - 1 can
Method
- Toast the walnuts and set aside
- Sear chicken with a little oil and set aside
- Heat oil and butter and cook onions 5min
- Add garlic and cook another 3-4min
- Add spices and cook
- Add broth, scraping up the bits
- Add syrup, salt, walnuts, and chicken, bring to boil cover and simmer 45min
- Add chickpeas, and simmer uncovered 15min
