Recipe - Chicken (Or Lamb) In Pomegranate Sauce (Khoresht-E Fesenjan

2 lg Onions; chopped or cut or sliced up
5 teaspoon Butter
1 lg Fryer chicken or 5 whole
chicken breasts
1 Can beef bouillon or
consomme
1 cup Water
2 One half cup Finely ground walnuts
4 One half teaspoon Pomegranate syrup
(substitute sour cranber
2 One half teaspoon Sugar
2 One half teaspoon Salt
One half teaspoon Saffron (or turmeric)
One fourth teaspoon Cinnamon
One fourth teaspoon Nutmeg
One fourth teaspoon Pepper
2 teaspoon Lemon juice

Saute the onions in 2 tbsp. of the butter until golden brown. Remove from
the pan. Add 3 more tbsp. of butter and saute the chicken pieces until
light brown. Add the bouillon and sauteed onions. cover and simmer gently
for 30 minutes. Cook and bone.

Prepare the sauce by stirring the water into the ground walnuts. Stir in
the pomegranate syrup and sugar, and simmer gently over a low heat for
1015 minutes.

Combine the cooked, boned chicken and most of its drippings with the walnut
sauce; add the seasonings and the lemon juice; cover and simmer gently for
another hour. Adjust the seasonings by adding a little sugar if too sour,
or more pomegranate syrup if too sweet. The chicken pieces should be coated
with a rich, dark, sweetsour sauce; there should be plenty of thick sauce.
Serve with rice.

Recipe By : riacmt@ubvmsb.cc.buffalo.edu (Carol MillerTutzauer)

Posted to EATL Digest 21 Sep 96

Date: Sun, 22 Sep 1996 15:22:04 0500

From: LD Goss ldgoss@METRONET.COM