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Fesenjan Persian Chicken Stew with Walnut and Pomegranate Sauce
- 1 to 2 large yellow onions, chopped, (3 cups)
- 2 Tbps unsalted butter
- 3 Tbsp olive oil
- 5 Tbsp pomegranate molasses
- 1/2 pound walnut halves (about 2 cups)
- 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
- 2 cups chicken stock
- 2 Tbsp plus 2 teaspoons of sugar
- 1/2 teaspoon turmeric
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
DirectionsView on Simply Recipes
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