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Fesenjan III (M, KLP, TNT)
Source: Norman's Steak & Burger, Jerusalem
Serves: 4

1 large chicken, quartered
3 tbsp. olive oil
1 onion, chopped
250g (1 pound) walnuts, coarsely chopped
4 to 6 pomegranates
Juice of 2 lemons
1 tbsp. sugar
Salt, to taste
Pepper, to taste

In a large heavy skillet brown the chicken pieces quickly in hot oil.

With a slotted spoon, remove the chicken and in the same skillet sauté the onion until nicely browned. Add the walnuts and continue to fry over low flame, for 2 to 3 minutes longer.

Cut the pomegranates in half, scoop out the seeds and discard the pith. Place the seeds in a blender and blend for 3 to 4 seconds and then strain the juice into a bowl, pressing to squeeze out the juice. (This should yield about 1 cup of juice).

Pour the juice into a skillet, add the lemon juice, sugar, 2/3 cup of water and salt and pepper to taste. Bring to a bare simmer, stir, return the chicken pieces to the skillet and cook, uncovered until the chicken is very tender (45 minutes to 1 hour).

Taste and correct the seasoning with more lemon or sugar to taste. If the sauce is too thick, thin with a little water. Serve piping hot. Enjoy!

Posted by Netanya Hoffman

Nutritional Info Per Serving: N/A