Chicken with Pomegranate Sauce -- Persian Khoresch Fesinjan
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| chicken with pomegranate sauce |
| persian khoresch fesinjan |
| |
| 2-1/2 | chicken fryers |
| 2 cup | walnuts |
| 4 Tbsp | olive oil |
| 3-1/2 cup | water |
| 1 tsp | salt |
| 1/2 tsp | cinnamon |
| 1/2 tsp | pepper |
| 2 Tbsp | [fresh] lemon juice |
| 1 large | [vidalia or sweet type] onion, finely chopped |
| 2 - 3 Tbsp | pomegranate syrup * |
| 2 Tbsp | tomato sauce [paste, not sauce] |
| 1 tsp | sugar |
| |
| * available at middle eastern markets. |
| |
| wash and prepare chicken for frying. saute' the chicken in olive oil |
| until brown on all sides. as an alternative, the chicken may be baked in a |
| 350 degree f. oven for 45 minutes. put aside. saute' the onion until |
| golden. add tomato sauce and saute' for a few minutes. add the walnuts |
| and continue to saute', taking care not to burn. add water, seasonings, |
| lemon juice and pomegranate syrup. cover and cook for about 35 minutes. if |
| too sour add more sugar. arrange sauteed chicken over sauce and simmer |
| for an additional 20 minutes. serve over white rice. |
| |
| serves 6 |
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| http://www.theelegantchef.com |
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| (ID: 10532) Mirror: rec.food.recipes: Fri, Oct 10, 2003 |