FESENJAN
Steps:
- Heat a skillet over high heat and add 2 tablespoons of the olive oil. When the oil is hot, add the chicken and brown lightly on both sides, working in batches to avoid crowding the pan. Remove the pan from the heat and set aside.
- Heat a large sauté pan over medium-high heat and add the remaining 2 tablespoons olive oil. Add the onions and cook until lightly browned. Add the beets, walnuts, garlic, cinnamon, and cayenne and cook, stirring, for 1 minute. Add the pomegranate syrup and stock and bring to a boil. Cook at a low boil, covered, for 10 minutes.
- Add the chicken and simmer, uncovered and stirring occasionally, for 30 minutes. The stew should be bubbling the whole time. Turn the chicken pieces over every 10 to 15 minutes. Taste and add salt, if necessary. The beets should be fork-tender.
- To serve, transfer the chicken to a cutting board. For chicken legs, separate the thigh from the drumstick. For breasts, slice each one into 2 or 3 pieces. Put a small mound of rice on each plate with a few pieces of chicken on top. Spoon the stew over the chicken. Sprinkle the pomegranate seeds and several cilantro leaves on top. Serve the cucumber yogurt on the side.
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Malik Faker
[email protected]This recipe was a complete disaster. The sauce never thickened, and the chicken was dry and overcooked.
Kate Petrova
[email protected]I'm not sure what I did wrong, but my fesenjan turned out really oily.
Kevin Lovell
[email protected]This fesenjan was a bit bland for my taste. I added some extra spices to give it more flavor.
Loretta Ankomah
[email protected]I'm not a huge fan of walnuts, but I really enjoyed this fesenjan. The sauce was creamy and rich, and the chicken was cooked perfectly.
Zakhele Msezane
[email protected]This recipe was a bit time-consuming, but it was worth it. The fesenjan was so flavorful and delicious.
Shrabon Sarkar
[email protected]I had some trouble finding pomegranate molasses, but it was worth the effort. This fesenjan was delicious!
Aayan Tamboli
[email protected]The sauce was a bit too thick for my liking, but the flavors were good.
D.D. Nahim
[email protected]This fesenjan was a bit too sweet for my taste, but it was still good.
Md Rabb
[email protected]I've never had fesenjan before, but I'm so glad I tried this recipe. It's now one of my favorite dishes!
Sebabatso Mahloko
[email protected]This fesenjan was easy to make and delicious! I will definitely be making it again.
Jayonni Redbird
[email protected]I love the combination of sweet and sour in this dish. The pomegranate molasses really makes it special.
Amaris Morales
[email protected]This was my first time making fesenjan, and it turned out great! I followed the recipe exactly, and the sauce was thick and flavorful. The chicken was also very tender.
Nuzaam Abrams
[email protected]I've made this fesenjan recipe several times now, and it's always a crowd-pleaser. The pomegranate molasses gives it a unique and delicious flavor that everyone loves.
Courtney Neff
[email protected]This fesenjan recipe was a hit! The chicken was tender and flavorful, and the sauce was rich and complex. I served it over basmati rice, and it was the perfect comfort food for a cold winter night.