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Fesenjam (Pomegranate-walnut Chicken)

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      Title: FESENJAM (POMEGRANATE-WALNUT CHICKEN)
 Categories: Ethnic, Poultry
      Yield: 1 Servings
 
      4    Chicken breasts;boneless
           -up to 6
      1    Onion;medium
           -finely diced
      1 ds 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
 
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