My Uncle was born in Iran therefore my aunt has mastered the art of cooking Persian food. Her Fesenjen is wonderful and this is our attempt to mimic it. Give it a try it came out great.
Ingredients
4 garlic cloves
1 cup pomegranate juice
1 tsp sugar
1 Jalapeño
2 boneless skinless chicken breasts, sliced
4 boneless skinless chicken thighs, sliced (In our picture we used bone in and skin on) But next time we will use the boneless skinless
1 large onion
1 cup walnuts, chopped (our protocol is to put them in a zip lock bag and hammer until they are "chopped")
2 tbsp tomato paste
2 tbsp lemon juice
1/2 lemon zested
salt and lemon pepper to taste
Directions
1. Add in a blender all ingredients except chicken and blend until it is a sauce
2. In a large pot add walnut sauce and chicken to pan and cook on medium heat for 30 minutes.
3. Serve with Persian Rice
Ingredients
4 garlic cloves
1 cup pomegranate juice
1 tsp sugar
1 Jalapeño
2 boneless skinless chicken breasts, sliced
4 boneless skinless chicken thighs, sliced (In our picture we used bone in and skin on) But next time we will use the boneless skinless
1 large onion
1 cup walnuts, chopped (our protocol is to put them in a zip lock bag and hammer until they are "chopped")
2 tbsp tomato paste
2 tbsp lemon juice
1/2 lemon zested
salt and lemon pepper to taste
Directions
1. Add in a blender all ingredients except chicken and blend until it is a sauce
2. In a large pot add walnut sauce and chicken to pan and cook on medium heat for 30 minutes.
3. Serve with Persian Rice
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