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Fesenjan IV (M, KLP, TNT)
Source: New York Times Passover Cookbook
Serves: 4

16 ounces chicken breast, skinned and boned
3/8 stalk celery
1/4 teaspoon thyme
3/4 sprig flat leaf parsley
3/8 of a whole bay leaf
3/4 of a whole onion, chopped
1-1/8 tablespoons tomato sauce
5/8 cup walnuts, finely ground
1 cup water
1-1/4 tablespoons lemon juice
3/8 teaspoon salt
3/8 teaspoon cinnamon
5/8 cup pomegranate juice
Sugar to taste (up to 1/3 cup)

Place the chicken breasts in a large skillet and barely cover with water.

Sprinkle the center of the celery rib with thyme. Tie it in a cheesecloth with the parsley and bay leaf and add to the skillet.

Simmer the chicken over medium heat until tender, about 10 minutes. Cool.

Cut breasts into 5-8 pieces. Spray non-stick saucepan with cooking spray.

Sauté the onions until golden. Add the tomato sauce and cook for 5 minutes.

Add the walnuts, lower the heat, and cook very slowly for 5 minutes or longer, stirring continuously to avoid sticking.

Add the remaining ingredients and stir until well mixed. Cover and simmer for 40 minutes. Add up to 1/3 cup sugar or more salt if needed.

Add the chicken to the sauce and cook slowly for 20 minutes. When ready to serve, place the chicken on a serving dish and pour the sauce over it.

Poster's Notes:
Scales well. This recipe produces a nutty gravy for the chicken which isn't like anything else I've ever tasted. It's very good.

Posted by Alyson L. Abramowitz

Nutritional Info Per Serving: (excluding unknown items): 284 Calories; 14g Fat (42.5% calories from fat); 31g Protein; 11g Carbohydrate; 2g Dietary Fiber; 69mg Cholesterol; 317mg Sodium.
Exchanges: 0 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 Fat