Recipe: Appetizing Braised Chicken In Pomegranate And Walnut Sauce

Braised Chicken In Pomegranate And Walnut Sauce. In a heavy bottomed panadd walnuts and cold water. 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.

In a heavy bottomed pan and walnuts and cold water. Braised Chicken In Pomegranate And Walnut Sauce instructions Grind walnuts until extremely fine with a paste like consistency. In a heavy bottomed pan and walnuts and cold water. You can cook Braised Chicken In Pomegranate And Walnut Sauce using 18 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Braised Chicken In Pomegranate And Walnut Sauce

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

Sometimes less information is better until the ultimate taste test…my little guy loved the sauce and asked for extra, and the older boys mopped up the walnut sauce with their rice. I served this Braised Pomegranate Chicken with Walnut Sauce with Scented Saffron Rice and Roasted Cauliflower "Gratin." Stir in the pomegranate juice, sugar, salt and pepper. Adjust seasoning and serve with plain white rice or a fancy tah chin. Fesenjan, the Persian dish of chicken braised in walnut sauce, is at once piquant and comforting.

Braised Chicken In Pomegranate And Walnut Sauce instructions

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

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. At the same time, chop the onions and garlic. Drain and rinse chickpeas if using. Marinate and cook the brisket: Season brisket all over with salt and pepper. Add the walnut paste and remaining pomegranate juice to the pot.

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