Fesenjon Stew

Recipe courtesy Martin Majehi, Darya Restaurants
Show: Food(ography) Episode: Los Angeles
TOTAL TIME: 1 hr 45 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 30 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 pounds walnuts, finely ground
  • 4 cups water
  • Salt and freshly ground black pepper
  • 10 ounces pomegranate sauce (recommended: Cortas Pomegranate Syrup*)
  • 1/2 cup sugar
  • 2 pounds boiled chicken breast, cut into pieces
  • *Available at specialty and Latin markets.
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Directions

In a medium stockpot, heat the 2 tablespoons olive oil over medium heat, add the onions and cook until translucent, about 3 minutes. Add the ground walnuts and water and cook, simmering for 25 to 30 minutes.

Add the pomegranate sauce, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot and continue to cook. When the mixture turns brown in color, add the sugar and continue to cook for 1 hour.

Place the boiled chicken in a serving bowl and top with the stew to serve.

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