Steps to Make Perfect Braised Chicken In Pomegranate And Walnut Sauce

Braised Chicken In Pomegranate And Walnut Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses.

Here is the best “Braised Chicken In Pomegranate And Walnut Sauce” recipe we have found until now. This is gonna smell and look delicious.

Ingredients of Braised Chicken In Pomegranate And Walnut Sauce

1. Prepare 500 gram of chicken thighs with bones.
2. Make ready 1 of yellow onion grind to paste.
3. Take 1 of tomato grind to paste.
4. It’s 1.5 tsp of olive oil.
5. Take 1 tbsp of butter.
6. It’s 4 tbsp of pomegranate molasses.
7. Take 200 grm of walnuts(toasted)1)2.
8. Prepare 1/2 tsp of sugar.
9. Make ready 1/2 tsp of cinnamon powder.
10. Prepare 1/4 tsp of nutmeg powder.
11. Take 1/4 tsp of nutmeg powder.
12. It’s 1/4 tsp of all spices powder.
13. It’s 1/2 tsp of black pepper powder.
14. Take 1 litre of cold water.
15. You need to taste of salt.
16. It’s of Chichicken marinade.
17. Prepare 1 tsp of paprika powder.
18. It’s 1tsp of salt.

Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.Add the ground walnuts, pomegranate molasses, brown sugar, saffron, cumin and the chicken broth and bring to a boil.Return the chicken to the sauce, turn to coat and season with.Pomegranate syrup , sometimes called pomegranate molasses, is available in most Middle Eastern and health food stores.

Braised Chicken In Pomegranate And Walnut Sauce step by step

1. Grind walnuts until extremely fine with a paste like consistency..
2. In a heavy bottomed pan and walnuts and cold water.Bring to boil and cook for 3 to 4 minutes.Turn the heat to simmer.Partially cover with lid and cook for 2 hours;stir occasionally to prevent walnuts from sticking..
3. Marinate chicken in salt and paprika powder for 30 minutes..
4. Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
5. To the same skillet add onion paste;saute until brown and all the water has dried up Remove and keep aside..
6. Once the walnut sauce has thickened and reduced in quantity,add chicken pieces,onion paste and the remaining ingredients. Cover and let cook over low heat for 45 minutes until chicken is cooked through..
7. Taste seasoning and adjust accordingly.
8. Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces.Turn heat off..
9. Garnish with pomegranate seeds and serve hot with steamed rice..

Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken.Check to make sure the sauce is thickened and the chicken is cooked through and knife tender.Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken.

If it is unavailable, you Sweet-sour adjustments : Add a little more sugar if the sauce is too tart, a little bit of lime or lemon juice if it is too sweet.Vegetables : A peeled and cubed.Celebrate Persian New Year with this chicken-centric paleo version of a traditional stew, featuring a naturally sweet and sour pomegranate sauce and earthy eggplant.Add walnut-pomegranate mixture to the simmering chicken.Season with cardamom, cinnamon, saffron powder, and salt.