Khoresh Fesenjan (Persian Pomegranate Chicken)
15 Minutes
6-8 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 1 packet of Sadia Chicken Thigh
- 230g walnut
- 40ml cooking oil
- 30g unsalted butter
- 2 large yellow onions (chopped)
- ½ tsp turmeric
- ¼ tsp cinnamon
- ¼ tsp ground nutmeg
- 480ml chicken stock
- 75ml pomegranate molasses
- 35g sugar
- Salt, to taste
- Black pepper, to taste
- 80g fresh pomegranate arils, to garnish
Simmer 150ml pomegranate juice, 2 tsp lemon juice, and 2 tsp sugar over low heat for 10-15 minutes, until slightly reduced and syrupy
METHOD
- Heat a pan over medium heat and toast the walnuts for about 5 minutes until fragrant. Remove from heat and let cool slightly before blending into fine crumbs using a food processor.
- Heat 30ml oil in a large pot over medium-high heat. Season Sadia Chicken Thigh lightly with salt and black pepper, then cook for 5-6 minutes until lightly browned. Remove and set aside.
- In the same pot, add the remaining oil and butter. Sauté the onions for 8-10 minutes until soft and golden brown.
- Add the blended walnuts, turmeric, cinnamon, and nutmeg into the pot. Stir well for 1 minute until fragrant.
- Pour in the chicken stock, pomegranate molasses, and sugar. Stir until fully combined.
- Return the chicken to the pot and bring the mixture to a gentle simmer. Cover partially and cook for 25 minutes, stirring occasionally, until the sauce becomes rich and thick.
- Taste and adjust seasoning if needed. Add more sugar for sweetness or more pomegranate molasses for extra tanginess according to preference. Garnish with pomegranate asrils before serving.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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