Greek Style Chicken In Pomegranate Sauce
Fesenjan- Greek Style Chicken In Pomegranate Sauce
Fesenjan Greek Chicken In Pomagrante Sauce
Servings 8 servings
- 1/4 cup olive oil
- 2 tablespoons butter
- 4 pounds boneless chicken skinless chicken thighs or breast
- 1 1/2 cups walnuts finely ground
- 1 medium onion finely chopped
- 1/2 cup tomato paste
- 2 tablespoons lemon juice
- 1/2 cup pomegranate molasses
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon cardamom
- 1/4 teaspoon pepper
- 1/2 teaspoons salt
- 3 tablespoons sugar or honey optional
- 1 cup chicken stock
- 1 cup water
In a large skillet, toast the ground walnuts over dry heat until golden. Transfer the nuts into a stock pot or larges low cooker.
Heat the oil in the skillet, sauté the onions until soft and translucent. Remove the onions and add to the walnuts.
Add the tomato paste, lemon juice, pomegranate molasses, cinnamon, pepper, and salt to the walnuts and onions. Add broth and water. Bring everything to a boil and simmer for 10 minutes. Taste and, if too sour, add the sugar or honey.
Melt the butter and oil in the skillet. Brown the chicken pieces.
When browned, add the chicken to the pot with the rest of the ingredients, simmer for approximately one hour, stirring occasionally.