Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, braised chicken in pomegranate and walnut sauce. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Braised chicken in pomegranate and walnut sauce is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions every day. Braised chicken in pomegranate and walnut sauce is something that I’ve loved my entire life. They’re nice and they look fantastic.
Braised Chicken In Pomegranate And Walnut Sauce step by step Grind walnuts until extremely fine with a paste like consistency. In a heavy bottomed pan and walnuts and cold water. In a heavy bottomed panadd walnuts and cold water.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook braised chicken in pomegranate and walnut sauce using 17 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Braised chicken in pomegranate and walnut sauce:
- Prepare 500 gm chicken thigh (with bones )
- Get 1 yellow onion grind to paste
- Get 1 tomato grind to paste
- Get 1.5 tsp olive oil
- Prepare 1 tbsp butter
- Take 4 tbsp pomegranate molasses
- Prepare 200 grm walnuts( toasted)
- Take 1/2 tsp sugar
- Prepare 1/2 tsp cinnamon powder
- Prepare 1/4 tsp nutmeg powder
- Make ready 1/4 tsp all spices powder
- Take 1/2 tsp black pepper powder
- Get 1 liter cold water
- Make ready to taste salt
- Get chicken marinade
- Prepare 1 tsp paprika powder
- Get 1 tsp salt
Adjust seasoning and serve with plain white rice or a fancy tah chin. Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Return the pan to medium high heat and deglaze the pan with red wine.
Steps to make Braised chicken in pomegranate and walnut sauce:
- Grind walnuts until extremely fine with a paste like consistency
- 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.
- Marinate chicken in salt and paprika powder for 30 minutes.
- Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside.
- To the same skillet add onion paste; saute until brown and all the water has dried up.Remove and keep aside.
- 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.
- Taste seasoning and adjust accordingly.
- Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces. Turn heat off.
- Garnish with pomegranate seeds and serve hot with steamed rice.
Sprinkle walnuts, cranberries, and garlic around the pan between the chicken thighs. Slide the chicken thighs and any juices back to the pan. 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. At the same time, chop the onions and garlic.
So that is going to wrap it up for this special food braised chicken in pomegranate and walnut sauce recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
