As I asked my husband to mention me one of his favorite recipes I prepared at home, he said „orange chicken“.
Well, I don’t know how many times I prepared some recipes with chicken and orange, so he really could not tell me which one.
After searching in my recipes and photos, I came across this recipe I prepared 5 years ago and it was really phenomenal. I found it in another site, I prepared this, photographed it, enjoyed it and reviewed it. Today I will post this here in order to remember this again and make my family very happy!
I’ve been away once more and this time we’ve spent some time on Crete enjoying some very sunny days and the local food.
As always I love to experiment with the local ingredients available and this autumn the choice fell on the pomegranate fruits.
Do you have a pomegranate tree carrying hundreds of these delicious fruits and do you need a recipe? This recipe was perfect for us as I decided to prepare some pomegranate juice concentrate to be used for cooking and as special ingredients for salads.
I started with preparing my concentrate. The main steps: collect the fruits, halve them and remove the red seeds in a bowl full of water (the thin white skin will come to the surface and can be easily discarded), blend and sieve the seed to release the juice, boil every 2 cups of the juice with ½ cup of sugar until reduced to one quarter (this takes more or less one hour).Fill you the boiling molasses into small jars, close immediately the jars and place them head side down for a few minutes and then turn them again. This can be prepared with bottled pomegranate juice as well.
I’ve prepared this recipe with skinless and boneless chicken breasts, I did not powder the walnuts and I served this to some friends. The recipe has been very much enjoyed and it was a real success!
Now I’m happy to share this with you very much!
Fesenjan - Persian Chicken with Walnut and Pomegranate Sauce
1 kilogram skinless chicken, thighs or breasts, if you prefer boneless and cut into big pieces
Salt to taste
2 onions, chopped
2 cups water or low sodium chicken stock
5 tablespoons pomegranate molasses or juice concentrate
1-2 tablespoons sugar to taste
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
Pomegranate seed for garnish, optional
Parsley for garnish, optional
Wanuts halves for garnish, optional
Toast the walnuts in a large skillet stirring constantly until fragrant or bake in the oven at 180°C for about 8 minutes. Set aside to cool down then blend them to finely ground or chop them very finely using a knife.
Half butter and half oil in the skillet and brown the chicken pieces on all sided. While browning season with salt to taste. Remove from the skillet and set aside.
Add remaining oil and butter and fry the chopped onions until translucent.
Return the chicken pieces to the skillet and add water and simmer for about half an hour or so.
Now add pomegranate molasses, sugar, turmeric, cinnamon and nutmeg. Stir well season with salt to taste if using water.
Add walnuts, stir and cover. Cook for about 1 hour stirring from time to time or basting the chicken pieces, with the sauce.
When the chicken is soft remove from the heat and adjust salt, pepper and sugar to taste.
Garnish as desired and serve with rice or best Tahdig (Persian rice with potatoes crust).
I discovered this recipe 4 years ago and this is still one of my favorite apple recipes. The reason? It’s fresh, light and almost no fat, the apples are still crunchy, I love the rose water perfume, I can add lot of apples, the thin chocolate topping make this not only more palatable but gives a professional look as well.
Sponge cake base:
125 g sugar
4 tablespoons warm water
1/2 teaspoon baking powder
75 g flour
50 g cornstarch
1200 g apples, peeled and sliced
1 tablespoon rose water
80 g sugar
75 g raisins
5 tablespoons water
3 tablespoons cornstarch
125 g chocolate glazing
Preheat the oven to 180°C/350°F.
Beat eggs and sugar until very fluffy.
In a separate bowl sift together flour, cornstarch and the baking powder. Fold dry mix under the egg mixture.
Cover your square mold of about 30 to 40 cm with baking paper and smear your dough. If you have a mold with removable walls it is easier but necessary.
Bake 12 minutes at 180°C. In the meantime prepare the apples.
Mix the apples, with rosewater, sugar and raisins. Heat in the microwave until hot (it takes about 8-10 minutes). You can do it in a skillet with lid das well.
In a glass combine water with cornstarch and add to the apples mix.
Heat again until it thickens.
When the sponge is ready, take out of the oven, invert and remove baking paper. Place the sponge in the mold again.
Spread the apple mix on the baked dough.
Prepare your chocolate frosting as indicated by the instructions or simply melting in in a bowl placed on a pot of boiling water and brush it on the apples mix.