If I had to describe this spoon of chicken right here i’d call it – SURPRISE! Hailing from a typical South Indian family , which thrives on Guntur Chilli , Byadagi Menshinkayi ( Type of Chilli) , I had never imagined cooking meat with even a hint of sweetness with it. In the past ,it was unimaginable and a territory I would never venture into. But what joy in calling yourself a foodie , if you can’t embrace every culture in its best form. Yeah , having said that , I am probably still miles away from eating bugs and worms. I simply lack the promise to be such a big hearted foodie. For now i’m happy to live with borrowed experiences from friends who say that they are C-R-U-N-C-H-Y.
The Khoresht Fesenjan is a Persian delicacy, often made in Iranian households on special occasions. Traditionally the preferred meats were ducks or pheasants , but with its wide spread popularity the dish was later adapted to include chicken. The result is a beautiful warm nutty , sweet and spicy stew with succulent chicken. This stew with the Saffron Rice Pilaf is a match made in heaven.
- 250 Grams boneless chicken – cut into bite size cubes
- 2 Onions thinly sliced
- 1/2 Cup walnuts, finely ground into a paste
- 1 Cup Pomegranate Juice ( Without sugar )
- Couple of Pomegranate kernels for garnish
- Salt to taste
- 1 Teaspoon freshly ground pepper
- 2 Teaspoons Olive Oil.
- 1 Teaspoon Chili Powder ( The original recipe doesn’t call for it , but this is made to suit an Indian palate )
- 1 Teaspoon Lime Juice
- Coriander leaves for garnish
- Marinate the chicken in Lime juice and some salt for 30 minutes.
- Heat the olive oil in a skillet over medium heat and fry the onions until pink , add the marinated chicken and stir them occasionally until the chicken is cooked.
- Mix the Walnut paste, pomegranate juice, salt , pepper and chili powder and let it cook for 15 to 20 minutes.
- Garnish it with the remaining pomegranate kernels and coriander and serve hot.