Middle Eastern: Faisinjan 02 by Recipe Cottage

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	Faisinjan 02

		Faisinjan - Chicken in Walnut and Pomegranate Sauce Yield: 4 servings 1 chicken olive oil 1 chopped onion 250 g walnuts, coarsely ground 6 1/2 pomegranates, juice only 1 small lemon, juice only 3 Tbsp brown sugar 1 tsp ground cinnamon 1/2 pomegranate chopped walnuts salt and pepper to taste Disjoint a chicken (or use chicken pieces) and brown in a little olive oil in a heavy pan with a lid. Remove the chicken and set aside. Brown a chopped onion in the remaining oil. Add 250 g very coarsely ground walnuts and cook gently for a minute or so. Add the juice of 6 1/2 pomegranates and 1 small lemon, 3 tablespoons brown sugar, a teaspoon ground cinnamon and salt and pepper to taste. Bring to a simmer and return the chicken to the pan. Cook gently for 1 1/2 hours until very tender. Taste and adjust the sweet-sour balance if necessary. Serve over steamed rice and scatter over the dish the seed sacs of the remaining half pomegranate and a handful of coarsely chopped walnuts.