Chicken with Pomegranate and Walnut Sauce
This is adapted from a classic Persian dish. When I wanted to prepare a version of Khoresh Fesenjan, circumstances dictated a slow oven and a whole bird rather than a sauce for grilled or sautéed pieces. Apologies to the purists.
Ingredients:
1 medium roasting chicken
1 onion, chopped
2 Tbsp olive oil
1 cup chicken stock
2 Tbsp Pomegranate Molasses
1 Tbsp Honey
Juice of 1 orange
1 cup of walnuts, ground finely
Preheat oven to 200 C (Fan-forced). Place chicken in a medium baking dish. Sauté onion in olive oil in a heavy-bottomed pan. When golden, add stock, molasses, honey and orange juice. Bring to the simmer and stir in ground walnuts. Pour sauce evenly over chicken and place in oven. After 10 minutes, reduce heat to 150 C or (lower, if your timing suits) and bake for 1 hour.
The traditional accompaniment would be rice.
Ingredients:
1 medium roasting chicken
1 onion, chopped
2 Tbsp olive oil
1 cup chicken stock
2 Tbsp Pomegranate Molasses
1 Tbsp Honey
Juice of 1 orange
1 cup of walnuts, ground finely
Preheat oven to 200 C (Fan-forced). Place chicken in a medium baking dish. Sauté onion in olive oil in a heavy-bottomed pan. When golden, add stock, molasses, honey and orange juice. Bring to the simmer and stir in ground walnuts. Pour sauce evenly over chicken and place in oven. After 10 minutes, reduce heat to 150 C or (lower, if your timing suits) and bake for 1 hour.
The traditional accompaniment would be rice.
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