*  Exported from  MasterCook  *
 
                   FESENJAM (POMEGRANATE-WALNUT CHICKEN)
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Ethnic                           Poultry
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4                    Chicken breasts -- boneless
                         -up to 6
    1                    Onion -- medium
                         -finely diced
    1       d            Oil
    1                    Lemon juice
                         -2 T. or so)
                         -pepper to taste
                         -salt to taste, opt
    1       c            Chicken stock
      1/4   c            Pomegranate molasses*
      1/3   c            Walnuts -- finely ground
                         -up to 3/4 cup
 
   Saute the onion in the oil till transparent, then brown the chicken
   breasts.  Add lemon juice, pepper, (salt) and chicken stock.  Simmer 15
   minutes.  Add pomegranate molasses and walnuts.  Simmer another 45 minutes.
   Serve with or over rice.
   
   *Pomegranate molasses is available at any Middle Eastern food store. If you
   have difficulty finding it, you can substitute pomegranate juice or
   grenadine syrup.
   
   There is one Persian recipe I can remember off the top of my head.  I
   modified this recipe to reduce the fat content and use boneless chicken
   breast instead of a whole duck or cut up chicken.
   
   From: SHARON BOUCHARD
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving