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

Temps

65 min

Difficulté

moyen

Ingrédients

14

Budget

~18-26 €

Valeurs nutritionnelles

42

Score santé

Moyen · /100

480 kcal

par portion

32 gProtéines

26 gLipides

35 gGlucides

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Etapes

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