All Recipes Best Recipe World Cuisine Recipes Asian

Ingredients

½ cup vegetable oil 4 medium red onions, thinly sliced 3 pounds bone-in chicken pieces 2 cups hot water or as needed 2 ½ cups pomegranate juice 4 cups chopped walnuts 2 tablespoons freshly ground cardamom 2 tablespoons ground cinnamon 1 medium butternut squash, seeded and cubed ¼ teaspoon saffron powder 1 teaspoon salt, or to taste

Nutrition Info

742.5 calories carbohydrate: 48.9 g cholesterol: 85.1 mg fat: 51.8 g fiber: 6.2 g protein: 28.6 g saturatedFat: 8.8 g servingSize: - sodium: 281.1 mg sugar: 28.8 g transFat: : - unsaturatedFat: : -

Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions, cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
Preheat the oven to 325 degrees F (65 degrees C).
Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

12 servings

This is a well-known Persian dish of chicken with a pomegranate and walnut sauce. Khoresht Fesenjan should be served with white rice.