Pomegranate Stew with Chicken (Khoresh Fesenjan)

Pomegranate Stew with Chicken (Khoresh Fesenjan)

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."

Ingredients :
- 2 tablespoons olive oil -
- 1 1/2 pounds chicken legs, cut up -
- 1 white onion, thinly sliced -
- 1/2 pound walnuts, toasted and finely ground in a food processor -
- 1 teaspoon salt -
- 4 cups pomegranate juice -
- 1/2 teaspoon cardamom (optional) -
- 2 tablespoons sugar (optional) -

How to Prepare :
1. Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.

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