Walnut, date and pomegranate chicken (Khoresh-e fesenjan) from Pomegranates: 70 Celebratory Recipes by Ann Kleinberg

  • dates
  • pomegranate juice
  • Show all ingredients...

  • EYB Comments

    See book for make-ahead ingredient: pomegranate syrup.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See book for make-ahead ingredient: pomegranate syrup.

  • anightowl on January 26, 2014

    I have made this recipe a number of times (I substitute pecans for the walnuts, and sometimes finely chop them, instead of powdering, it works either way). It can easily be cooked in a slow cooker. I do 1 hour on high, then 2 or 3 hours on low. If you use chicken breasts instead of drumsticks the stew is a slightly bizarre almost lavender color thanks to the pomegranate juice, but the taste is amazing. I have used thighs as well, and the resulting dish almost tastes like it's made with roast beef. I lightly sauté additional sliced onions near the end of the cooking time to add as a topping. I don't usually have fresh pomegranate seeds on hand, but sprinkling pine nuts on top is a nice addition and combined with the sautéd onions adds some textural interest. Serve over rice (sometimes I add peas or finely chopped spinach to the rice for color) so none of the yummy sauce goes to waste. I have also poured the sauce over spaghetti squash (cooked with a bit of besar spice) - yum!

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