If you dig around your fridge or pantry pretty hard, you’ll probably find an ingredient in there that you may have forgotten. It happens, so don’t be ashamed. Because we play around with different things, this happens more often than not. Occasionally there’s a recipe that only calls for a dash of some obscure additive, and you spend a few days wondering how to use it again. Well, the first time we featured pomegranate molasses on the website, it was included in a dip called muhammara. After that, the bottle sat untouched. Now it’s back! This recipe allows you to use more than just a teaspoon of pomegranate molasses to complete the meal. In fact, it’s the key ingredient. Now you have no excuse not to add this item to your next shopping list. You’ll be surprised that one little bottle can kick off a true meal.
On its own, pomegranate molasses is a rich, sweet and sour sauce. The flavor is intensely unique. When it mixes with other foods, you’ll find that it leaves an indelible note on the tongue. Simmer it down with water or stock to smooth the bite, and you have the foundation for a delicious platter. Find pomegranate molasses in any Middle Eastern market or higher end grocery stores. You can also make your own pomegranate molasses as well by reducing pure pomegranate juice, sugar and lemon juice until thick and syrupy. Now, there’s no reason to not make khoresht fesenjaan. The traditional Persian dish may be one of the most well known from the culture and for good reason. If you make this anytime soon, garnish the final plate with fresh, chopped cilantro leaves. Of course, this adds a little color to the meal, but it also enhances the flavor.
Khoresht Fesenjaan (Chicken with Pomegranate Sauce) – Serves 8
8 chicken thighs, boneless and skinless
2 tablespoons canola oil
1 medium white onion, diced
2 tablespoons sugar
2 cups mixed nuts (pistachios, pecans and walnuts), finely chopped
8 ounces pomegranate molasses
2 cups water
1/2 cup cream
1 teaspoon cornstarch
1. Lightly season both sides of the chicken with the kosher salt and black pepper. Set aside.
2. Add the oil to a deep skillet over medium high heat. Once hot, toss in the onions and saute until translucent. Add the sugar just as the onions begin to turn.
3. Nestle the chicken into the pan amongst the onions and brown both sides, approximately 2 minutes per side. Then, pour in the nuts, pomegranate molasses and water. Stir well. Bring to a low boil, then reduce the heat to a simmer.
4. In a small cup, stir together the cream and cornstarch, then add to the chicken. Be sure to combine well. Cover the skillet and cook approximately 20 minutes or until the chicken is done.
5. To reduce the sauce, remove the chicken from the pan and turn the heat up to high. Bring the sauce to a boil, uncovered, and cook for approximately 5 minutes or until the sauce thickens. Remove from heat and serve the chicken and sauce over rice.
Click HERE for the printable recipe.
Other recipes you may enjoy...
Kate’s Test Kitchen
Boudin Blanc with Polenta, Greens and Tomatoes
One Last Round
Breaking the Tradition
The Duo’s Ethnic Exploration: Chinese