Chicken(or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan)

* Exported from MasterCook *

Chicken (or Lamb) in Pomegranate Sauce (Khoresht-e Fesenjan)

Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol Miller-Tutzauer)
Serving Size : 0 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large onions -- chopped or sliced
5 teaspoons butter
1 large fryer chicken or 5 whole chicken breasts
1 can beef bouillon or consomme
1 cup water
2 1/2 cups finely ground walnuts
4 1/2 teaspoons pomegranate syrup (substitute sour cranberry
2 1/2 teaspoons sugar
2 1/2 teaspoons salt
1/2 teaspoon saffron (or turmeric)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon pepper
2 teaspoons lemon juice

Sauté the onions in 2 tbsp. of the butter until golden brown. Remove from
the pan. Add 3 more tbsp. of butter and sauté the chicken pieces until
light brown. Add the bouillon and sautéed onions. cover and simmer gently
for 30 minutes. Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in
the pomegranate syrup and sugar, and simmer gently over a low heat for
10-15 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add the seasonings and the lemon juice; cover and simmer gently for
another hour. Adjust the seasonings by adding a little sugar if too sour,
or more pomegranate syrup if too sweet. The chicken pieces should be coated
with a rich, dark, sweet-sour sauce; there should be plenty of thick sauce.
Serve with rice.

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