Fesenjan - Persian Chicken Inwards A Walnut & Pomegranate Sauce

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Fesenjan - Western Farsi Chicken inwards a Walnut & Pomegranate Sauce

One of the corking dishes of Iran!  In an Iranian habitation if a invitee is to endure honoured they are cooked this dish.  I highly recommend this dish, it is delicious!

Serves 4

Prep time:   10 minutes

Cooking time: 1 hr 45 minutes

Ingredients

4 tbsp olive oil

1 large onion, peeled & finely sliced

½ tsp turmeric

450g/1 lb walnuts, solid soil & reserve a few whole for serving

900ml/1 ½ pint chicken stock

1 tsp salt

½ tsp solid soil pepper

4 chicken legs

3 tbsp pomegranate molasses

2 lemons, juice only

50g/2 oz sugar

To serve

Basmati rice, cooked every bit per package instructions

Method

1.  In a large frying pan estrus ii tbsp of fossil oil in addition to youngster the onions in addition to turmeric until soft in addition to golden.  Remove alongside a slotted spoon in addition to house inwards a large casserole.  Add the solid soil walnuts, chicken stock in addition to seasoning.  Bring to the boil in addition to and therefore simmer for xx minutes stirring occasionally.

2.  Heat the remaining fossil oil inwards the frying pan in addition to add together the chicken, youngster until browned all over.  Add to the casserole in addition to brand certain to embrace alongside the sauce.  Cover the casserole in addition to simmer for i hr stirring occasionally.  Skim whatever excess fatty from the surface of the casserole.

3.  In a pocket-size bowl mix together the pomegranate molasses, lemon juice in addition to carbohydrate in addition to add together to the casserole, stir through in addition to permit simmer for to a greater extent than or less other xx minutes.  Season to taste, if needed.

4.  To serve, accommodate the chicken on a bed of rice in addition to pour over the delicious sauce, scatter over the remaining walnuts.  

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