Middle_Eastern
Middle Eastern - Stews and Tagines
Fesenjan Tagine / Stew
Chef's Menu Description
A comforting, slow-cooked classic featuring tender cuts braised in a rich, velvety reduction with root vegetables and fresh herbs.
Ingredients
- • 8 chicken thighs, bone-in
- • 250g walnuts, finely ground
- • 300ml pomegranate molasses
- • 2 onions, finely chopped
- • 2 tbsp sugar
- • 1/2 tsp ground cinnamon
- • 1/4 tsp ground turmeric
- • 3 tbsp olive oil
- • 500ml chicken stock
Preparation Steps
1
Phase 1
Dry-toast the ground walnuts in a large pot over low heat, stirring constantly, until fragrant and lightly darkened.
2
Phase 2
Stir in the pomegranate molasses, sugar, cinnamon, and chicken stock and simmer for 30 minutes until the oil rises to the surface.
3
Phase 3
Meanwhile, brown the chicken thighs in olive oil in a frying pan and season with salt.
4
Phase 4
Nestle the chicken into the walnut sauce, cover, and simmer gently for 45 minutes.
5
Phase 5
Uncover and simmer for 10 minutes more, until the sauce is thick and glossy.
6
Phase 6
Spoon onto a platter and serve with steamed basmati rice.