Braised chicken in pomegranate and walnut sauce. Add the reduced pomegranate juice mixture, ground toasted walnuts, and chicken. Check to make sure the sauce is thickened and the chicken is cooked through and knife tender. Remove from heat and adjust sugar and salt to taste.

Adjust seasoning and serve with plain white rice or a fancy tah chin. Heat the olive oil in a large enameled cast-iron casserole. Marinate and cook the brisket: Season brisket all over with salt and pepper.

Actually this is an easy recipe just past the additional ones. I think the hardest allocation is to locate the best ingredients consequently you can enjoy the savory Braised chicken in pomegranate and walnut sauce for your dinner with your friends or family. You can cook Braised chicken in pomegranate and walnut sauce using 17 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Braised chicken in pomegranate and walnut sauce

Prepare 500 gm of chicken thigh (with bones ).
It's 1 of yellow onion grind to paste.
You need 1 of tomato grind to paste.
You need 1.5 tsp of olive oil.
It's 1 tbsp of butter.
You need 4 tbsp of pomegranate molasses.
It's 200 grm of walnuts( toasted).
You need 1/2 tsp of sugar.
It's 1/2 tsp of cinnamon powder.
You need 1/4 tsp of nutmeg powder.
Prepare 1/4 tsp of all spices powder.
It's 1/2 tsp of black pepper powder.
It's 1 liter of cold water.
Prepare to taste of salt.
Prepare of chicken marinade.
It's 1 tsp of paprika powder.
It's 1 tsp of salt.

Add the walnut paste and remaining pomegranate juice to the pot. Season with salt and partly cover with a lid. Return the pan to medium high heat and deglaze the pan with red wine. Sprinkle walnuts, cranberries, and garlic around the pan between the chicken thighs.

Braised chicken in pomegranate and walnut sauce step by step

Grind walnuts until extremely fine with a paste like consistency.
In a heavy bottomed panadd walnuts and cold water. Bring to boil and cook for 3-4 minutes.turn heat to simmer.Partially cover with lid and let cook for 2 hours ;stir occasionally to prevent walnuts from sticking..
Marinate chicken in salt and paprika powder for 30 minutes..
Heat butter and olive oil in a nonstick skillet on medium heat.Add chicken pieces and brown on all sides.Remove and keep aside..
To the same skillet add onion paste; saute until brown and all the water has dried up.Remove and keep aside..
Once the walnut sauce has thickened and reduced in quantity, add chicken pieces, onion paste and the remaining ingredients. Cover and let cover over low heat for 45 minutes until chicken is cooked through..
Taste seasoning and adjust accordingly..
Cook uncovered on high heat for 10 minutes so the sauce thickens around the chicken pieces. Turn heat off..
Garnish with pomegranate seeds and serve hot with steamed rice..

Slide the chicken thighs and any juices back to the pan. Fesenjan, the Persian dish of chicken braised in walnut sauce, is at once piquant and comforting. The quantity here is a guide - add more to the pot and the dish will come out sweet and tart, or use it like you would lemon juice, seasoning at the end to cut the richness. At the same time, chop the onions and garlic. Drain and rinse chickpeas if using.

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