BBC Food - Recipes - Fesenjoon
This nutty chicken stew boasts deliciously subtle layers of flavour thanks to pomegranate molasses, tomatoes and spices.
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Cooking tools:
- Food processor
- Baking dish
- Stove
- Measuring cup
- Spoon
Ingredients
- 250g/9oz walnut halves
- 2 ice cubes
- 125ml/4½fl oz pomegranate molasses , plus extra to taste
- 1 tbsp concentrated tomato purée
- ¼ tsp ground cinnamon
- 2 tbsp caster sugar , plus extra to taste
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 800g/1¾lb bone-in chicken thighs , skin removed
- pomegranate seeds, to garnish (optional)
- steamed rice , to serve
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