recipe. Persian Pomegranate Walnut Chicken (Khoresht Fesenjaan)
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InformationRecipe from: All Recipes co uk
Language: English
Persons: 4
Preparation time: 45 mins
Nutrition: 572.4kcal
Tags: persian, iranian, chicken
Recipe
Heat the olive oil in a frying pan over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from frying pan, and set aside.
Place the ground walnuts in the remaining oil in the frying pan. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
Return the onion and chicken to the frying pan with the walnuts, and blend in the pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
Ingredients
Heat the olive oil in a frying pan over medium heat. Cook and stir the onion until tender, and quickly brown the chicken on all sides. Remove from frying pan, and set aside.
Place the ground walnuts in the remaining oil in the frying pan. Over medium heat, cook and stir 5 to 10 minutes, until lightly browned.
Return the onion and chicken to the frying pan with the walnuts, and blend in the pomegranate syrup. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally, until chicken is no longer pink and juices run clear.
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 skinless, boneless chicken breast fillets
- 100g (4 oz) finely ground walnuts
- 275ml (10 fl oz) pomegranate syrup or juice
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