Based on the Persian dish fesenjan, this streamlined entrée features a sweet-tart sauce of pomegranate juice thickened with ground walnuts. After toasting, cool the nuts completely before grinding.
Based on reading the previous reviews, I used the nuts (pecans since that is what I had) plus some bread crumbs to coat the chicken, and left them out of the sauce. used boneless, skinless chicken thighs, and just used the sauce to the side of the chicken. served with some naan and a simple salad with candied pumpkin seeds...pretty good!
Read MoreThis is a great recipe--great way to change up boring chicken with unique flavors. The cilantro helps to zip up the appearance of the sauce. Will be making this again.
Read MoreMy guests and my husband liked it, but I did not. Color was extremely unappetizing, sauce did not adhere to chicken, chicken was tough.
Read MoreDoesn't look very appetizing once cooked, but turned out great and vey juicy!
Read MoreI made this for my Parents and Grandparents for Valentines day they loved it, had it over rice
Read MoreIts strange to find a Persian recipe in a jewish seder, given the current political climate...but it was a good recipe. I used a whole pomegranate instead of the juice, squeezed 1/2 of it and added the rest in seed form - nice texture and pretty. I served it with brown rice. Everyone liked it but no raves. I'm not sure I'd make again.
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