Monday, April 29, 2013

Fesenjun- Iraqi Chicken Stew with Walnut and Pomegranate Sauce

Among the most fascinating and awe-inspiring cultures and histories, is the Babylonian civilization. Everything from its architecture, traditions, history, to it's cuisine.
Many modern recipes have Arab influence but over time the original source of foods are forgotten or adapted.
 For example, this specific dish is widely known as Persian. But it's not, it's Iraqi. A quick background check will prove it to you.
Anyways, this dish is bowl-licking good. Its quite unconventional and that's what makes it all the more special.


1-2 large onions, chopped
2 tbsps butter
3 tbsp olive oil
5 tbsps pomegranate molasses
1 cup walnuts
900g skinless chicken thighs and/or skinless chicken breast
2 cups chicken stock
2 tbsp and 2 tsp sugar
1/2 tsp tumeric
1/4 tsp cinnamon
1/4 grated nutmeg
1/4 tsp ground black pepper


First toast the walnuts. Pre-heat the oven to 350F and place the walnuts into a rimmed baking tray. Toast for 10 minutes or until fragrant. Once cooled, pulse in a food processor until finely ground.

Heat the butter and olive oil in a deep medium sized pot.
Pat the chicken dry and sprinkle with salt. Fry the chicken over medium-high heat until golden brown on all sides. Remove from pan and set aside.
Fry the onions oven medium-low heat in the same pot until translucent. Return the chicken and pour chicken broth over onions and chicken. Bring to a boil then cover and let simmer 30 minutes.

Stir in the ground walnuts, molasses, spices and sugar. Cook over very low heat for 1 hour, being sure to stir every 20 minutes so the walnuts don't stick to the bottom of the pot.

Serve garnished with pomegranate accompanied with your favorite rice.

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