The most classic chicken dish of the Persian cuisine. The chicken pieces are warmly flavored with turmeric. The thick sauce that accompanies it is made of ground walnuts and pomegranate molasses. Tangy and rich and sweet and bitter notes create an unmistakable taste. The whole thing takes a while to cook, but the slow food experience is all about allowing the flavors to blend properly and create something wonderful, right? Enjoy :)
Last year: Amaretto chocolate milk pudding (German).
Ingredients (serves 2):
- 100 g hazelnuts
- 40-50 ml canola oil
- 1 large red onion
- 1 and 1/2 teaspoons ground turmeric
- 400 g chicken breast
- salt and pepper to taste
- 250 ml water
- 50-75 ml pomegranate mollases
- 2-3 tablespoons sugar
Grind the walnuts finely in a food processor.
Next, heat a heavy-bottomed pan and dry fry them on low heat, stirring often, until golden and fragrant (7-10 minutes).
When the walnuts are fried, transfer them to a bowl. Pour the oil in the pan and gently fry the chopped onion in it.
Fry on low heat until softened. Transfer the fried onion to a bowl, leaving the oil in the pan. Rub the chicken pieces with turmeric, salt and pepper and fry them in the onion-infused oil:
Cover the pan with a lid and fry the chicken on low heat for about 5-7 minutes on each side, until it's done all the way to the middle and the edges are golden.
Then, remove the chicken from the pan and place it in the bowl with the fried onion.
Return the walnuts to the pan, in the remaining oil and juices. Also add half of the the water. Mix well.
Cook it on low heat until reduced to a thick paste. Add the molasses.
Mix and cook some more until reduced. Add the other half of the water and return the onion and chicken to the pan:
Mix well and cover with a lid. Let the whole thing cook for 40 minutes and then another 20 minutes uncovered; or until reduced to a luscious thick sauce.
Transfer to serving plates and dig in! :)
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