Pomegranate + walnut + chicken + rice = happy husband.
Fesenjoon is one of those dishes that takes forever to make. But it is perfectly suited for making in the slow cooker, which is exactly what I did on Christmas day. We wanted to go out during the day, but I had planned on making Fesenjoon, so I thought I would be left at home, cooking. Instead, I redesigned the dish so that I could get it into the slow cooker and let if cook while we enjoyed time together. Perfect!
Unlike most of my slow cooker recipes, this does take a little prep work. I ground the walnuts the night before, just a few batches in the spice grinder did the trick.
And I also browned the chicken before putting it in the crock pot.
Chicken Fesenjoon in the Slow Cooker
2 lbs boneless, skinless chicken breast (locally grown)
1 Tbsp vegetable oil
1 medium onion, chopped
2 cups walnuts, ground
1/3 cup water
2 Tbsp lemon juice
1/2 cup pomegranate molasses (if you cannot fined pomegranate molasses, eliminate the next 1/2 cup of water and just use 2 cups of pomegranate juice instead of 1 cup)
1/2 cup water
1 cup pomegranate juice
1 Tbsp tomato paste
Kosher salt and freshly ground black pepper
2 Tbsp sugar
Brown the chicken and set aside.
Spread the oil in the bottom of the slow cooker. Add the onions and walnuts. Mix together.
Add the 1/3 cup water and mix together til it forms a paste.
Sir in the lemon juice, pomegranate molasses, water, pomegranate juice and tomato paste. Season with salt and pepper. Mix in the sugar.
Add the chicken.
Cook on high for 4 – 5 hours, or low for 8 – 9 hours. Fesenjoon should be stew-like, if it seems too watery, take the lid off for the last hour (at high, 2 hours at low) or so of cooking. Break up the chicken with a wooden spoon. Taste and adjust the seasoning or sugar.
Serve over rice. Enjoy!
Serves 4 – 6