Fesenjanduckwithpomegranatewalnutsauce Recipes
FESENJAN - DUCK WITH POMEGRANATE & WALNUT SAUCE
This duck recipe is adapted from Claudia Roden's "The Book of Jewish Food." I found it on another site and wanted to share, but haven't tried it yet. As to the comment that it is Iranian, not Jewish: in stating it was Jewish I merely quoted the recipe source; but both groups originated in the same area, so it makes sense that both would have their own version of many similar dishes. There's an Iranian Fesenjan recipe here and it uses different seasonings.
Provided by firefly68
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Gently fry the duck breasts in oil, skin side down for 5-10 minutes, until they release their fat. Add the onion, garlic and salt and pepper. Fry until onion is soft, stirring occasionally. Once the skin has browned, turn the heat up and brown the flesh side. Remove the duck from the pan and leave in a warm place.
- Pour the duck fat from the onions and reserve fat for another use. Add the pomegranate molasses, chicken stock, walnuts and a little sugar to taste. Stir well, bring to a simmer then return the duck to the pan. Continue cooking until the duck is medium rare. Rest the duck for 5 minutes while you reduce the liquid to sauce consistency.
Nutrition Facts : Calories 707.3, Fat 45.6, SaturatedFat 9.2, Cholesterol 327.5, Sodium 257.8, Carbohydrate 10.3, Fiber 1.8, Sugar 4.8, Protein 63
WALNUT CHICKEN WITH POMEGRANATE SAUCE
Categories Chicken Nut Sauté Walnut Winter Pomegranate Bon Appétit
Yield Serves 4
Number Of Ingredients 13
Steps:
- Finely chop walnuts with flour in processor. Transfer to plate. Pound chicken between sheets of waxed paper to 1/4-inch thickness. Dip chicken into beaten egg, then into walnut mixture to coat. Melt 1 tablespoon butter with 1 tablespoon oil in large nonstick skillet over high heat. Add chicken and cook until golden and cooked through, about 3 minutes per side. Transfer to plate; tent with foil to keep warm.
- Boil wine and shallots in heavy small saucepan until most of wine has evaporated, about 2 minutes. Add broth, pomegranate juice, pomegranate molasses and honey. Boil until reduced to 3/4 cup, about 5 minutes. Whisk in remaining 1 tablespoon butter. Season sauce with salt and pepper. Spoon sauce over chicken. Sprinkle with chives and serve.
FESENJEN OR CHICKEN WITH WALNUTS & POMEGRANATE (SLOW COOKER)
This is one of those times that you are surprised by the result when it is so easy to prepare. Also a rare treat to have something out of the slow cooker that I would serve at a dinner party :) I served with steamed rice. Adapted from Secrets of Slow Cooking.
Provided by Chandra M
Categories Chicken Thigh & Leg
Time 5h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place chicken thighs on the bottom of the slow cooker.
- In a large skillet, toast the walnuts over med-high heat about 3 minutes.
- Transfer walnuts to a food processor and "finely" chop them.
- Add the walnuts to the slow cooker.
- Add the water & bay leaf to the cooker and cover.
- Cook on low for 4 hours or until chicken is tender & reads 180F on an instant read thermometer.
- Use tongs to remove the chicken.
- Pull the meat off the bones & set the meat aside.
- Turn the cooker to high and stir in the sugar and pomegranate molasses.
- Cook 1 hour or until the sauce is thickened and simmering. (If you prefer a thicker sauce, transfer it to a saucepan instead and boil for 20-25 minutes).
- Return the chicken to the sauce and cook until the chicken is heated through.
- Discard the bay leaf.
- Serve sprinkled with pomegranate seeds.
Nutrition Facts : Calories 767.3, Fat 47.3, SaturatedFat 5.9, Cholesterol 188.2, Sodium 200.1, Carbohydrate 37.1, Fiber 4.8, Sugar 29.4, Protein 53.8
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