Max Treitlers Fesenjan Chicken With Pomegranate And Walnut Sauce Recipes

MAX TREITLER'S FESENJAN (CHICKEN WITH POMEGRANATE AND WALNUT SAUCE)

Max Treitler's Fesenjan (Chicken With Pomegranate and Walnut Sauce) image

Provided by Jonathan Reynolds

Time 2h

Yield Serves 4

Number Of Ingredients 7

Ingredients

1-pound organic chicken (or duck), boned and skinned by your butcher and cut into 10 pieces, or 2 pounds boneless, skinless chicken thighs
1/2 teaspoon salt
1 cup chopped yellow onion
1 cup chopped walnuts
3/4 cup pomegranate syrup
1 tablespoon sugar
1/8 teaspoon ground cardamom

Steps:

If using a whole bird, set wings aside for another use. Trim all excess fat from remaining chicken pieces. Toss poultry with salt. In a large, dark pot with a tightly fitting dark lid, combine poultry with remaining ingredients and bake in solar oven until poultry is cooked through, 1 1/2 to 2 1/2 hours, checking after 1 hour and then every 20 minutes or so.

Nutrition Facts : @context http, Calories 624, UnsaturatedFat 27 grams, Carbohydrate 51 grams, Fat 36 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 388 milligrams, Sugar 34 grams, TransFat 0 grams

KHORESHT FESENJAAN (CHICKEN WITH POMEGRANATE SAUCE)

Khoresht Fesenjaan (Chicken with Pomegranate Sauce) image

This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.

Provided by PFEIFFER

Categories World Cuisine Recipes Asian

Time 3h50m

Yield 12

Number Of Ingredients 11

Ingredients

½ cup vegetable oil
4 medium red onions, thinly sliced
3 pounds bone-in chicken pieces
2 cups hot water or as needed
2 ½ cups pomegranate juice
4 cups chopped walnuts
2 tablespoons freshly ground cardamom
2 tablespoons ground cinnamon
1 medium butternut squash, seeded and cubed
¼ teaspoon saffron powder
1 teaspoon salt, or to taste

Steps:

Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
Preheat the oven to 325 degrees F (65 degrees C).
Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

Nutrition Facts : Calories 742.5 calories, Carbohydrate 48.9 g, Cholesterol 85.1 mg, Fat 51.8 g, Fiber 6.2 g, Protein 28.6 g, SaturatedFat 8.8 g, Sodium 281.1 mg, Sugar 28.8 g

GRILLED CHICKEN WITH WALNUT-POMEGRANATE SAUCE

Grilled Chicken With Walnut-Pomegranate Sauce image

Adapted from Bon Appétit July 2005. I used boneless skinless chicken breasts. A grilled version of the classic Persian stew called fesenjan. What to drink: Cabernet Sauvignon.

Provided by mell_2

Categories Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

3 tablespoons butter
2 1/2 cups chopped onions
2 cups finely chopped walnuts
1/4 cup pomegranate molasses
2 tablespoons canned tomato sauce
2 tablespoons fresh lemon juice
1 tablespoon sugar
1/2 teaspoon ground cinnamon
2 cups low sodium chicken broth
chicken
1/3 cup pomegranate molasses
1/2 teaspoon ground cinnamon
6 large boneless skinless chicken breasts
olive oil

Steps:

For Sauce: Melt butter in heavy large skillet over medium-high heat. Add onions; sauté 5 minutes. Add walnuts. Sauté until nuts are slightly darkened, about 12 minutes. Mix in the remaining ingredients. Reduce heat to medium. Simmer until sauce thickens, about 15 minutes. Season with salt and pepper. (Can be made one day ahead. Cover; chill. Rewarm, thinning with more broth if desired.).
For Chicken: Prepare barbecue (medium heat). Mix molasses and cinnamon. Brush chicken with olive oil and sprinkle with salt and pepper. Cook chicken glazing in the last minutes of cooking.

Nutrition Facts : Calories 488.6, Fat 33.2, SaturatedFat 6.6, Cholesterol 83.7, Sodium 171.3, Carbohydrate 16.2, Fiber 3.9, Sugar 6.4, Protein 35.6

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