Ramdan Chicken (Khoresh Fesenjan)Stew with Pomegranate

  Chicken (Khoresh Fesenjan)Stew with Pomegranate

"Chicken, onions, finely processed walnuts, and pomegranate juice are simmered to perfection. The sauce should be as thick as a good chili. Serve with saffron steamed basmati rice. Enjoy! If you prefer, substitute angelica powder for cardamom; instead of pomegranate juice, you can substitute 1/2 cup pomegranate paste diluted in 2 cups water."

al recipe makes 6 servingsChan  2 tablespoons olive oil 1 1/2 pounds chicken legs, cut up 1 white onion, thinly sliced 1/2 pound walnuts, toasted and finely ground in a food processor 1 teaspoon salt 4 cups pomegranate juice 1/2 teaspoon cardamom(optional) 2 tablespoons sugar (optional)

Directions 

 Heat olive oil in a large skillet over medium heat. Place chicken and onions in skillet, and cook 20 minutes, stirring occasionally. Mix in pureed walnuts, salt, pomegranate juice, and cardamom. Bring to a boil. Reduce heat to low, cover, and simmer for 1 1/2 hours, stirring occasionally. (If the sauce becomes too thick, stir in 1/4 cup warm water.) Mix in sugar, adjust seasoning, and simmer 30 minutes more.