Recipe - Fesenjam (Pomegranate-Walnut Chicken)

4 Chicken breasts;boneless
up to 6
1 Onion;medium
finely minced
1 ds Oil
1 Lemon juice
2 T. or so)
pepper to taste
salt to taste, opt
1 cup Chicken stock
One fourth cup Pomegranate molasses*
1/3 cup Walnuts;finely ground
up to Three fourths cup

Saute the onion in the oil till transparent, then brown the chicken
breasts. Add lemon juice, pepper, (salt) and chicken stock. Simmer 15
minutes. Add pomegranate molasses and walnuts. Simmer another 45 minutes.
Serve with or over rice.

*Pomegranate molasses is available at any Middle Eastern food store. If you
have difficulty finding it, you can substitute pomegranate juice or
grenadine syrup.

There is one Persian recipe I can remember off the top of my head. I
modified this recipe to reduce the fat content and use boneless chicken
breast instead of a whole duck or cut up chicken.

From: SHARON BOUCHARD

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini