Recipes
Chicken Fesenjan
- Lamb
Laced with tangy-sweet pomegranate molasses and fragrant spices, this healthy and delicious Persian stew is traditionally prepared for festive occasions. Here we make it with chicken for a quick and easy dinner but it can also be made with lamb stew meat for special occasions. Serve with brown rice to sop up any extra sauce.
Ingredients
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1 ½ cups walnut halves, toasted
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6 large skinless, bone-in chicken thighs (2 1/2-3 pounds)
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¾ teaspoon salt, divided
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¼ teaspoon ground pepper
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1 tablespoon extra-virgin olive oil
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1 large onion, sliced
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¼ cup water
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¼ teaspoon ground cinnamon
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¼ teaspoon saffron
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⅛ teaspoon ground cardamom
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1 cup low-sodium chicken broth
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⅓ cup pomegranate molasses (see Tips)
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2 tablespoons honey
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1 tablespoon lemon juice
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¼ cup Pomegranate seeds & chopped fresh parsley for garnish
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