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Faisinjan - Chicken In Walnut & Pomegranate S

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      Title: FAISINJAN - CHICKEN IN WALNUT & POMEGRANATE S
 Categories: Poultry
      Yield: 4 Servings
 
           Stephen Ceideburg
      1    Chicken
           Olive oil
      1    Chopped onion
    250 g  Walnuts, coarsely ground
  6 1/2    Pomegranates, juice only
      1 sm Lemon, juice only
      3 tb Brown sugar
      1 ts Ground cinnamon
           Salt and pepper to taste
 
  This classic Persian dish was originally made with game birds, but is
  fine with chicken - or duck if you prefer. With its scattering of
  pomegranate seeds and walnuts it is very decora- tive.
  
  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.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/11/93. Courtesy Mark Herron.
 
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