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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Fesenjoon (Chicken, pomegranate, and walnut stew) Recipe

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This recipe for Fesenjoon (Chicken, pomegranate, and walnut stew) is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs boneless, skinless chicken breast
1 Tbsp vegetable oil
1 medium onion, chopped
2 cups walnuts, ground
1/3 cup water
2 Tbsp lemon juice
1/2 cup pomegranate molasses (if you cannot fined pomegranate molasses, eliminate the next 1/2 cup of water and just use 2 cups of pomegranate juice instead of 1 cup)
1/2 cup water
1 cup pomegranate juice
1 Tbsp tomato paste
Kosher salt and freshly ground black pepper
2 Tbsp sugar
Directions:
Directions:
Brown the chicken and set aside. Spread the oil in the bottom of the slow cooker. Add the onions and walnuts. Mix together. Add the 1/3 cup water and mix together til it forms a paste. Sir in the lemon juice, pomegranate molasses, water, pomegranate juice and tomato paste. Season with salt and pepper. Mix in the sugar. Add the chicken. Cook on high for 4 – 5 hours, or low for 8 – 9 hours. Fesenjoon should be stew-like, if it seems too watery, take the lid off for the last hour (at high, 2 hours at low) or so of cooking. Break up the chicken with a wooden spoon. Taste and adjust the seasoning or sugar. Serve over rice. Enjoy!
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
4-5 or 8-9 hours

 

 

 

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