Braised chicken in pomegranate and walnut sauce. 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. Remove from heat and adjust sugar and salt to taste.

Stir in the pomegranate juice, sugar, salt and pepper. Adjust seasoning and serve with plain white rice or a fancy tah chin. Heat the olive oil in a large enameled cast-iron casserole. You can have Braised chicken in pomegranate and walnut sauce using 17 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Braised chicken in pomegranate and walnut sauce

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

Fesenjan, the Persian dish of chicken braised in walnut sauce, is at once piquant and comforting. The quantity here is a guide - add more to the pot and the dish will come out sweet and tart, or use it like you would lemon juice, seasoning at the end to cut the richness. Marinate and cook the brisket: Season brisket all over with salt and pepper. At the same time, chop the onions and garlic.

Braised chicken in pomegranate and walnut sauce instructions

1. Grind walnuts until extremely fine with a paste like consistency.
2. In a heavy bottomed panadd walnuts and cold water. Bring to boil and cook for 3-4 minutes.turn heat to simmer.Partially cover with lid and let 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 cover 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..

Drain and rinse chickpeas if using. 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. Remove from heat and adjust sugar and salt to taste. Return the pan to medium high heat and deglaze the pan with red wine.