Fesenjan Chicken by Einat Admony

Fesenjan (Persian Chicken with Walnuts and Pomegranate Preserves) 
 

Chef and restaurant owner Einat Admony said this recipe, full of symbolic pomegranates, is one her Iranian-Israeli mother's favorites.

This recipe contains two parts: the chicken preparation and the pomegranate preserve. If you plan to make the entire recipe from scratch (more on a shortcut below), start with the confiture. 

Makes: 4 servings
Time: 1½ hours

Ingredients
2 cups shelled walnut halves and pieces
1 tablespoon plus 1 teaspoon kosher salt 
2 teaspoons freshly ground black pepper
2 teaspoons ground cumin
2 teaspoons ground turmeric 
2 pounds chicken thighs and drumsticks (about 8 pieces)
3 tablespoons canola oil
1¼ cups Pomegranate confiture (recipe below)
Pinch of saffron threads (optional)

Preparation
1. Preheat the oven to 350°F. Spread the walnuts evenly on a rimmed baking sheet and bake until fragrant and toasted, 8 to 10 minutes. Set aside.

2. Place a large pot or Dutch oven over medium-high heat for 5 minutes. While the pot is heating, combine the salt, pepper, cumin, and turmeric in a small bowl. Pat the chicken pieces dry and season with the spice mixture, coating evenly.

3. Add the oil to the pot and swirl to coat. Working in 2 or 3 batches, brown the chicken on all sides, being careful not to overcrowd the pot and steam the chicken instead of searing it, about 10 minutes per batch. Transfer the seared chicken to a bowl and repeat with the remaining chicken pieces. 

4. Remove the pot from the heat and let the oil cool slightly before discarding it. Wipe out any remaining burnt spices and return the pot to the stove.

5. Place the chicken on the pan along with the toasted walnuts and stir in the pomegranate confiture and saffron threads, if using. Bring to a boil over medium-high heat, then reduce the heat to medium-low, cover with a lid, and simmer for 45 minutes, until the chicken is tender and the walnuts are caramelized.

6. Remove the lid and continue to simmer until the sauce has thickened and the chicken is evenly glazed, 15 to 20 minutes. Remove from the heat and serve immediately.

Cooks’ Notes: If you don’t have the time or access to fresh pomegranates to make the pomegranate confiture, you can substitute ½ cup of pomegranate molasses, ½ cup of pomegranate juice, and ¼ cup of honey.


Pomegranate Confiture 

Makes: 2 cups
Time: about 1 hour  

Ingredients
6 cups pomegranate seeds (from about 10 pomegranates)
3 cups sugar 
¼ cup water 

Preparation
Place the pomegranate seeds, sugar, and water in a medium saucepan and bring the mixture to a boil over medium-high heat. Lower the heat to a simmer and cook until the mixture is thick and syrupy, about 35 minutes. Stir the mixture occasionally to prevent the bottom from burning. Remove from the heat and cool completely. 

Make ahead: The pomegranate confiture can be made ahead and stored in a resealable airtight container in the refrigerator for up to two weeks.


Adapted from Balaboosta by Einat Admony (Artisan Books). Copyright © 2013.


Booklet Section: Symbolic New Year Foods 
Source: https://www.jewishfoodsociety.org/posts/2019/9/11/einat-admonys-rosh-hashanah-table#fesenjan