™ Easy PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)

How to Make PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN) Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!

PERSIAN CHICKEN OR DUCK IN POMEGRANATE WALNUT SAUCE (FESENJAN)


INGREDIENTS

1?4 cup lime juice 1?4 cup butter or 1/4 cup oil 2 1?2 - 3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in) 2 onions, thinly sliced 2 cups walnuts, finely ground in a food processor 1 1?2 - 2 cups chicken stock or 1 1/2-2 cups water 2?3 cup pomegranate syrup (see notes in description if using juice) 2 -3 tablespoons sugar kosher salt, to taste fresh ground pepper, to taste


DIRECTIONS

Sprinkle meat with lime juice and allow to marinate for 1-4 hours. Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering. Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate. Add onions (and eggplant if using - see notes in description) and saut in remaining butter or oil until translucent. Stir in ground walnuts and saute for 1/2 a minute. Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes. Stir in the pomegranate juice, sugar, salt and pepper. Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust. Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.




by: NcMysteryShopper

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