Max Treitler's Fesenjan (Chicken With Pomegranate and Walnut Sauce)
Updated May 17, 2024
- Total Time
- About 2 hours
- Rating
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Ingredients
- 1-pound organic chicken (or duck), boned and skinned by your butcher and cut into 10 pieces, or 2 pounds boneless, skinless chicken thighs
- ½teaspoon salt
- 1cup chopped yellow onion
- 1cup chopped walnuts
- ¾cup pomegranate syrup
- 1tablespoon sugar
- ⅛teaspoon ground cardamom
Nutritional analysis per serving (4 servings)
624 calories; 36 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 17 grams polyunsaturated fat; 51 grams carbohydrates; 3 grams dietary fiber; 34 grams sugars; 26 grams protein; 389 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
If using a whole bird, set wings aside for another use. Trim all excess fat from remaining chicken pieces. Toss poultry with salt. In a large, dark pot with a tightly fitting dark lid, combine poultry with remaining ingredients and bake in solar oven until poultry is cooked through, 1½ to 2½ hours, checking after 1 hour and then every 20 minutes or so.
- To make this in a conventional oven, bake at 250 degrees.
Private Notes