Ingredients with Measurements:
- 4 chicken breasts, boneless and skinless
- 2 cups walnuts, finely ground
- 2 cups pomegranate juice
- 1 onion, chopped
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons sugar
- 2 cups water
Special equipment needed:
- Food processor or blender
Step-by-step instructions:
1. Preheat oven to 350°F.
2. In a food processor or blender, grind the walnuts until they are finely ground.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until it is translucent.
4. Add the chicken breasts to the pot and cook until they are browned on both sides.
5. Add the ground walnuts, pomegranate juice, turmeric, cinnamon, salt, black pepper, sugar, and water to the pot. Stir well to combine.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 1 hour, stirring occasionally.
7. Transfer the pot to the oven and bake for an additional 30 minutes.
8. Remove the pot from the oven and let it cool for a few minutes.
9. Serve the Fesenjan Chicken hot with rice or bread.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour and 30 minutes
Temperature:
Oven temperature: 350°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 600
Total fat: 38g
Saturated fat: 4g
Cholesterol: 100mg
Sodium: 670mg
Total carbohydrates: 30g
Dietary fiber: 4g
Sugar: 22g
Protein: 40g
Substitutions for ingredients:
- Chicken breasts can be substituted with chicken thighs or drumsticks.
- Pomegranate juice can be substituted with cranberry juice or grape juice.
- Walnuts can be substituted with almonds or pistachios.
Variations:
- Add dried apricots or prunes to the pot for a sweeter flavor.
- Add saffron to the pot for a more aromatic flavor.
- Use lamb or beef instead of chicken for a different taste.
Tips and tricks:
- Be sure to stir the pot occasionally to prevent the walnuts from sticking to the bottom.
- If the sauce is too thick, add more water to thin it out.
- If the sauce is too thin, simmer the pot for a longer period of time to thicken it up.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the Fesenjan Chicken in a pot over low heat, stirring occasionally, until it is heated through.
Presentation ideas:
Serve the Fesenjan Chicken on a large platter with rice or bread on the side.
Garnishes:
Garnish the Fesenjan Chicken with pomegranate seeds and chopped parsley.
Pairings:
Pair the Fesenjan Chicken with a side salad or roasted vegetables.
Suggested side dishes:
- Basmati rice
- Naan bread
- Roasted carrots and parsnips
Troubleshooting advice:
- If the sauce is too sour, add more sugar to balance out the flavor.
- If the sauce is too sweet, add more pomegranate juice to balance out the flavor.
Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Fesenjan is a traditional Persian dish that dates back to ancient times. It is typically made with chicken or lamb and a sauce made from ground walnuts and pomegranate juice.
Flavor profiles:
The Fesenjan Chicken has a sweet and sour flavor with a nutty taste from the ground walnuts.
Serving suggestions:
Serve the Fesenjan Chicken with a side of rice or bread to soak up the delicious sauce.
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Region: Persian