Fesenjan (Chicken with Pomegranate and Walnut)
A single portion of Persian cooking, ready in 34 minutes. About 1110 kcal and 49 g protein.
Per portion
Calories from protein 18%, carbs 37%, fat 45%. Estimated from the ingredients.
Roughly £2.50 a portion.
Method
- 1
Cook the rice according to the packet instructions.
- 2
Heat the oil in a pan and brown the chicken pieces all over, 4–5 minutes. Remove and set aside. Cooking for three or more? Do this in batches so the pan stays hot and everything browns, then put it all back.
- 3
Soften the onion in the same pan for 8 minutes until soft and translucent.
- 4
Add the ground walnuts and toast for 1–2 minutes, then stir in the stock, pomegranate molasses and cinnamon.
- 5
Return the chicken to the pan, cover and simmer for 15 minutes until cooked through (75°C in the thickest part) and the sauce is thick and glossy, adding a pinch of sugar to balance if needed.
- 6
Season to taste with salt and black pepper, then serve the chicken and sauce over the rice, scattered with pomegranate seeds.
Cook's notes
- Sizes. Vegetables, fruit and eggs are medium unless the recipe says otherwise. A tin is a standard 400g tin.
- Dairy. Salted or unsalted butter both work; with salted, go easy on any extra salt. Use full-fat soured cream, crème fraîche and yoghurt in anything hot, as low-fat versions split.
- Stock. A cube or pot made up as the packet says. Cubes are salty, so taste before adding more salt.
- Heat. Medium means a gentle sizzle, not spitting. High means the oil shimmers before the food goes in. A simmer is a few lazy bubbles, not a rolling boil. Leave the lid off unless the recipe says to cover.
- Pans. A small saucepan is about 16cm and a frying pan about 24cm. Sauces reduce faster in a wider pan, so go by how it looks rather than the clock.
- Doneness. Chicken and turkey should reach 75°C in the thickest part, pork 65 to 70°C, and beef steak 55°C for medium-rare. Rest steaks and chops for a few minutes before slicing.
- Finishing. Taste before serving. Most dishes want a pinch more salt, and a squeeze of lemon or a splash of vinegar lifts anything rich.
- Leftovers. Cool quickly, cover and keep in the fridge for up to 2 days, then reheat until piping hot. Cooked rice keeps for 1 day and should only be reheated once.
solosupper.co.uk/recipes/fesenjan-chicken-with-pomegranate-and-walnut/
