Persian Chicken Or Duck In Pomegranate Walnut Sauce Fesenjan Recipes

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FESENJAN (PERSIAN POMEGRANATE CHICKEN)



Fesenjan (Persian Pomegranate Chicken) image

Fesenjan is a Persian chicken stew made with chicken breasts or thighs that are slowly cooked with ground toasted walnuts and pomegranate molasses.

Provided by Elise Bauer

Categories     Dinner     Stew     Chicken     Chicken Stew     Pomegranate     Stew     Walnut

Time 2h10m

Yield 8

Number Of Ingredients 14

1 to 2 large yellow onions, chopped, (3 cups)
2 tablespoons unsalted butter
3 tablespoons extra virgin olive oil
5 tablespoons pomegranate molasses
1/2 pound walnut halves (about 2 cups)
2 pounds 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 tablespoons 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 arils for garnish (optional)

Steps:

  • Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes. In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.
  • Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat. When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides. Sprinkle the chicken with salt while they are cooking.
  • Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside. Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low. Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.
  • Add chicken and stock: Return the chicken pieces to the pan with the onions. Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.
  • Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan. Remove from heat and adjust sugar/salt to taste. At this point the chicken should be fall apart tender.
  • Serve: Garnish with pomegranate seeds. Serve over parsi pulao or other favorite rice. Links: Slow cooker pomegranate chicken salad from Lydia of The Perfect Pantry

Nutrition Facts : Calories 568 kcal, Carbohydrate 31 g, Cholesterol 148 mg, Fiber 4 g, Protein 34 g, SaturatedFat 7 g, Sodium 375 mg, Sugar 23 g, Fat 37 g, ServingSize Serves 6-8, UnsaturatedFat 0 g

DUCK FESENJAN



Duck Fesenjan image

A savory stew featuring duck, pomegranate, and walnuts, which is every bit as exotic as it sounds. This is my interpretation of the ancient classic. I'm assuming like most similar recipes, every household has their own version, and this kind of thing can easily be tailored to your tastes.

Provided by Chef John

Categories     World Cuisine Recipes     Middle Eastern     Persian

Time 3h30m

Yield 8

Number Of Ingredients 13

8 legs duck
salt and freshly ground black pepper to taste
2 tablespoons vegetable oil
¼ cup water, or as needed
3 tablespoons olive oil, or more to taste
2 cups diced yellow onion
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
6 cups chicken broth, or more as needed
⅔ cup pomegranate molasses
¼ cup honey
3 cups walnut halves

Steps:

  • Season duck legs all over with salt and black pepper.
  • Heat vegetable oil in a large skillet over high heat. Place duck legs, skin-side down, in hot oil and cook until browned, 2 to 5 minutes; turn and cook until browned on the other side, 2 to 4 minutes more. Transfer legs to a plate; pour rendered duck fat into a bowl.
  • Pour water into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Remove from heat.
  • Heat about 2 tablespoons duck fat and olive oil in Dutch oven medium heat. Cook and stir onion in hot oil and fat until golden brown, 7 to 10 minutes. Add turmeric, cinnamon, nutmeg; cook and stir until fragrant, 1 minute.
  • Pour chicken broth, pomegranate molasses, honey, and reserved water mixture from the skillet into onions; bring to a simmer.
  • Grind walnuts to a fine powder in a food processor.
  • Cook and stir walnuts in a skillet over medium heat until fragrant, 2 to 3 minutes. Stir walnuts into broth mixture; place duck legs in broth to cover in broth. Reduce heat and simmer until duck legs are tender, 3 to 4 hours. Transfer duck to a serving dish.
  • Bring broth mixture to a boil; cook until reduced and desired sauce consistency is reached. Season with salt. Ladle sauce over duck legs.

Nutrition Facts : Calories 668.2 calories, Carbohydrate 32.3 g, Cholesterol 102.3 mg, Fat 48.1 g, Fiber 3.9 g, Protein 31.2 g, SaturatedFat 6.6 g, Sodium 990.1 mg, Sugar 24.9 g

PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)



Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan) image

Fesenjan, also known as khoresht-e fesenjan, is typically made for special occasions in Iran. It is traditionally made with duck or pheasant in the north of the country along the Caspian sea. It is a thick, rich, sweet-sour dish that improves in flavor the next day. Pomegranate syrup, sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores (make sure it does not say "sour" ) If using fresh pomegranate juice, use 1 1/2 to 2 cups and reduce the stock or water. Adding a 1/2 tsp ground cardamom or 1/2 tsp cinnamon when sautéing the onions will add a richer flavor. Add more sugar if the sauce is too tart, or lime or lemon juice if it is too sweet. A peeled and cubed eggplant is sometimes added. Sauté the eggplant along with the onions. You may need to add a little more liquid as it simmers.

Provided by NcMysteryShopper

Categories     Whole Chicken

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 10

1/4 cup lime juice
1/4 cup butter or 1/4 cup oil
2 1/2-3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
2 onions, thinly sliced
2 cups walnuts, finely ground in a food processor
1 1/2-2 cups chicken stock or 1 1/2-2 cups water
2/3 cup pomegranate syrup (see notes in description if using juice)
2 -3 tablespoons sugar
kosher salt, to taste
fresh ground pepper, to taste

Steps:

  • Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
  • Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
  • Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
  • Add onions (and eggplant if using - see notes in description) and sauté in remaining butter or oil until translucent.
  • Stir in ground walnuts and saute for 1/2 a minute.
  • Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
  • Stir in the pomegranate juice, sugar, salt and pepper.
  • Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
  • Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.

Nutrition Facts : Calories 1176.4, Fat 93.5, SaturatedFat 23.4, Cholesterol 245.8, Sodium 432.2, Carbohydrate 23.9, Fiber 4.9, Sugar 11.8, Protein 64.7

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

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

PERSIAN CHICKEN



Persian Chicken image

This is a 16th century recipe. A friend researched it (I'm hoping she'll stop by here and add some information in the comments on how she found/changed it) because we were reading Dorothy Dunnett's Niccolo Rising novels (set in that time period) and we were curious about what the characters were eating. So we ate this along with #124576, and it was fantastic, if a little time consuming

Provided by greenery

Categories     Chicken

Time 3h

Yield 6 serving(s)

Number Of Ingredients 16

4 chicken breasts (with bone and skin)
1 celery rib
2 teaspoons thyme
2 tablespoons parsley
1 bay leaf
1 tablespoon peppercorn (cracked)
5 juniper berries, mashed
3 cups walnuts (ground)
2 lemons, juice of
1 teaspoon salt
1 teaspoon cinnamon
1 cup pomegranate juice (I use a brand called P.O.M.)
5 tablespoons unsalted butter
1 1/2 large onions, finely diced
1/3 cup sugar
2 cups water

Steps:

  • Wash 4 half chicken breasts (with bones and skin) and put them in a good-sized pot. Add celery rib, thyme, parsley sprigs, bay leaf, cracked peppercorns, and juniper berries.
  • Barely cover the breasts with cold water, cover the pot, and bring to a gentle simmer (the surface of the water shakes and only a few bubbles break). Hold it there for 20 minutes; turn off the heat; let the breasts rest in the hot water for 10 minutes.
  • Transfer chicken to a strainer. Let it rest until cool enough to handle and then cut or pull the meat into bite-sized pieces. Use the skin, bones, and broth to make stock for some other dish.
  • Grind six or so handfuls of walnuts fine in a food processor to produce three cups. You want to end up with about three cups.
  • Heat 5T unsalted butter in a large, heavy saucepan, and add onions, chopped fine. Cook onions until they are golden, 8 minutes or so. Add ground walnuts and stir constantly (very important) for about five minutes. They will stick if you don't stir.
  • Add the lemon juice, salt, cinnamon, sugar, pomegranate juice, and two cups water. Cover pot and let mixture simmer for up to 40 minutes.
  • Five minutes before you're ready to serve, add the chicken. Keep the heat low so it doesn't toughen up and cook it only until everything is heated through. Turn off the heat and let it rest if you must. It will stay hot for quite a while.

Nutrition Facts : Calories 741.4, Fat 57.3, SaturatedFat 12.4, Cholesterol 87.3, Sodium 467.3, Carbohydrate 35.7, Fiber 9.3, Sugar 14.8, Protein 31.5

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