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Pomegranate Chicken (fesenjan) Recipe

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This recipe for Pomegranate Chicken (fesenjan), by , is from The Jensen Family Cookbook, 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!

Cindy Jensen


5 boneless, skinless chicken breast
tsp saffron in 1 T hot water
2 med. Onions, peeled and thinly sliced
1 tsp. ground rose petals (opt)
1 tsp. salt
tsp. ground cardamom
lb walnuts, finely ground in food processor
tsp. ground cumin
1 c. pomegranate juice or cup past
tsp. ground cinnamon
2-3 T brown sugar
fresh pomegranate seeds (opt)

Lightly brown chicken with onions and salt over medium heat. Add the pomegranate paste, brown sugar, saffron water, and spices. Cover and simmer for about 1 hours over low heat, stirring occasionally with a wooden spoon to prevent nuts from burning. If the sauce is too thick, add warm water to thin it. Taste the sauce and adjust for seasoning and thickness. The stew should be sweet and sour according to your taste. Add pomegranate paste to sour the taste and sugar to sweeten it. Sprinkle with pomegranate seeds before serving if desired.




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