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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.


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