| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
|
4 |
-6 |
INGREDIENTS
| 2 |
|
Onions, chopped or sliced |
| 5 |
T |
Butter |
| 1 |
|
Fryer chicken or 5 whole |
|
|
chicken breasts |
| 2 |
c |
Chicken broth |
| 1 |
c |
Water |
| 4 |
T |
Pomegranate syrup, or |
|
|
cranberry juice |
|
|
concentrate up to 5 |
| 2 1/2 |
c |
Finely ground walnuts |
| 2 |
T |
Sugar, up to 3 |
| 2 |
t |
Salt, up to 3 |
| 1/2 |
t |
Saffron, or turmeric |
| 1/4 |
t |
Each cinnamon, nutmeg black |
|
|
pepper |
| 2 |
T |
Lemon juice |
INSTRUCTIONS
Sanjiv Singh
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/subjects/turkey.html
This is a popular Persian dish. It is also very rich. Ben Motazed
recommends that the dinner guests go for a long walk after a meal of
khoresht-e-fesenjan. Recipe from Persian Cooking: A table of Exotic
Delights. Saute the onions in 2 tablespoon of the butter until golden
brown. Remove from the pan. Add 3 more tablespoon of butter and saute
the chicken pieces until light brown.Add the bouillon and sauted
onions. cover and simmer gently for 30 minutes. Bone the chicken.
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 10-15 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,
sweet-sour sauce; there should be plenty of thick sauce. Serve with
rice. Posted to recipelu-digest by LSHW <shusky@erols.com> on Feb 18,
1998
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