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FESENIAN (Chicken in Walnut and Pomegranate Sauce) 2 1/2 c. walnuts, finely ground 2 medium onions, grated 1/4 c. butter 4 1/2 to 5 lb. chicken, cut into serving pieces 1/2 tsp. cinnamon 1/4 tsp. pepper 2 tsp. salt 4 to 5 Tbsp. lemon juice 3 to 4 Tbsp. sugar 2 1/2 c. water 1/4 c. bottled Pomegranate syrup* Brown walnuts in heavy skillet, stirring constantly to prevent burning. Transfer nuts to a 5 or 6-quart pot. Brown onions lightly in butter. Remove onions with slotted spoon and add to walnuts. Set skillet aside. Add all ingredients, except chicken to walnuts and onions. Brown chicken in skil- let, adding butter, if necessary. Add browned chicken to sauce for about 1 hour more. Stir occasionally to prevent sticking. Serve over plain rice. *2 1/2 cups Pomegranate juice can be substituted for syrup and water or 1 can cranberry sauce (jelly) could be substituted, in which case you must also eliminate the sugar. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |