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Fesenjan (Persian Pomegranate Chicken)
Ingredients
  • 1 to 2 large yellow onions, chopped, (3 cups)
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 5 tablespoons  pomegranate molasses
  • 8 ounces walnut halves (about 2 cups)
  • 2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
  • 2 cups chicken stock
  • 2 tablespoons plus 2 teaspoons of sugar
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground black pepper
  • Salt
  • ½ cup fresh pomegranate arils for garnish, optional
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