Iraqi Fesenjan

ريم الدنونيChef

Ingredients

• 4 chicken thighs, skinless and boiled
  4 thighs
• 1 medium onion, chopped
  1 piece
• 100 grams walnuts, ground
  100 grams
• 1 tablespoon sugar
  1 tablespoon
• 2 cups chicken broth
  2 cups
• 1 cup pomegranate molasses
  1 cup
• 2 tablespoons oil
  2 tablespoons
• 1 teaspoon black pepper
  1 teaspoon
• Salt to taste
  0

Steps

1. 1

   In a pot over heat, add the oil, then add the chopped onion and sauté until browned.

   Required Tools:

   🍳

   Pot

   5 min
2. 2

   Add the ground walnuts to the onion and sauté briefly, then add the pomegranate molasses, sugar, salt, and black pepper, and stir the mixture over heat for one minute.

   1 min
3. 3

   Add the boiled chicken thighs and stir until the chicken is coated with the mixture.

   2 min
4. 4

   Add the chicken broth and let the mixture simmer until the broth is mostly reduced.

   10 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags