by ADELA EILEEN
Fesenjan (also called fesenjoon) is an Iranian dish made of chicken and pomegranate goodness. This main course does not just sound sweet but tastes sweet too. Using pomegranate juice and molasses with a richness of walnut, it will definitely be a crowd pleaser and a perfect dish for your Ramadan dinner party and early suhoor.
– 1 kilogram of fresh chicken breast cut into medium pieces
– 4 tablespoons of butter or vegetable oil
– 1 large onion, chopped (I used about a handful of fried onions for this recipe)
– 1/2 cup of pomegranate juice
– 5 tablespoons of pomegranate molasses
– 1 cup of chicken broth
– Salt and pepper to taste
– 2 teaspoons of Persian spice mix
– 1 cup of walnuts, roasted and ground)
– 1/4 cup of oil for frying the chicken
– First wash, clean and pat dry the chicken.
– In a pot, add butter, chopped onions or fried onions, Persian mix or any spice mix of your choice, walnuts, then sauté on low heat.
– Now add your pomegranate juice, molasses and the stock. Let it simmer for 10 minutes.
– In a separate pan, add the 1/4 cup of oil and fry the chicken for 5 to 7 minutes until it becomes golden and crispy.
– Move the fried chicken pieces to the stew and let it cook for about 20 to 25 minutes.
– Serve in beautiful tagine dish with sprinkles of pomegranate seeds and walnuts.
– Serve with any pilau of your country (spiced rice cooked in broth). or just with any flatbread.