"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Fesenjoon (Chicken, pomegranate, and walnut stew) Recipe

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This recipe for Fesenjoon (Chicken, pomegranate, and walnut stew), by , 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!

Contributor:  
Contributor:  
Renee Tabari

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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