Ingredients (4 servings):
Chicken:
1.5 large yellow onion sliced thin
2 tbsp vegetable oil
1 kg chicken drumsticks or thighs
225 g walnuts
0.5 dl cold water
2 dl pomegranate concentrate
0.25 tsp salt
0.25 tsp freshly cracked black pepper
Pomegranate seeds for garnish
How to:
Chicken:
Add walnuts to a food processor and process until it turns to a tan-colored paste.
With the food processor running add 0.5 dl cold water through the feed chute. Continue processing until the paste becomes uniformly beige in color.
Fry the sliced onions in the vegetable oil in a large pot until golden brown. Remove from the pot. Add chicken to the same pot and top it with the fried onions. Spoon the walnut paste evenly over the fried onions. Sprinkle it with salt and pepper. Drizzle the pomegranate concentrate over all the ingredients.
Bring to a boil over medium heat.
Reduce the heat to low, cover the pot and simmer for 1 hour 30 minutes,or until the sauce is thickened and the chicken is fork tender and falls off the bone.
Stir every 15 minutes or so to make sure the sauce does not stick to the pot. Transfer the Fesenjan to a serving dish and sprinkle some pomegranate seeds on top as garnish.
Serve over rice.
**This recipe is from: https://persianmama.com/chicken-in-walnut-pomegranate-sauce-khoresht-fesenjan/