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Fesenjan Chicken

Name: Fesenjan Chicken
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4 portions
Cuisine: iranienne
Ingredients: 700 g Duck (thighs and wings); 2 piece Red onion; 3 clove Garlic; 150 g Walnuts; 100 g Almonds; 200 ml Pomegranate molasses; 100 g Pomegranate seeds; 500 ml Poultry broth; 0.5 g Saffron; 0.5 tsp Cinnamon; 1 tbsp Sugar; 0.5 tsp Salt; 2 tbsp Vegetable oil; 300 g White rice

A rich Iranian stew with pomegranate walnuts, almonds, and pomegranate molasses. Sweet and tangy sauce coating tender meat.

65 min4 servings480 kcalDifficulty: Medium

Ingredients

700 g Duck (thighs and wings)
2 piece Red onion
3 clove Garlic
150 g Walnuts
100 g Almonds
200 ml Pomegranate molasses
100 g Pomegranate seeds
500 ml Poultry broth
0.5 g Saffron
0.5 tsp Cinnamon
1 tbsp Sugar
0.5 tsp Salt
2 tbsp Vegetable oil
300 g White rice

Instructions

Step 1
Cook white rice according to package instructions, set aside.
Step 2
Brown the duck in oil on all sides, set aside.
Step 3
Sauté the sliced onion and garlic for 4 minutes.
Step 4
Dry-roast the walnuts and almonds for 3 minutes, then coarsely crush.
Step 5
Add the crushed nuts, pomegranate molasses, broth, saffron, and cinnamon to the duck.
Step 6
Simmer covered over low heat for 40 minutes.
Step 7
Add sugar and pomegranate seeds, season with salt.
Step 8
Serve over a bed of white rice.

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