Iraqi Fesenjan

ريم الدنونيCuisinier

Ingrédients

• 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

Mesures

1. 1

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

   Matériel requis:

   🍳

   Pot

   5 minutes
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 minutes
3. 3

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

   2 minutes
4. 4

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

   10 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques