Slow Cooker Khoresh-e Fesenjan recipe
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Ingredients
- 1 (3 pound) chicken, skin removed, cut into pieces 1 teaspoon salt freshly ground black pepper to taste ¼ cup butter, divided 1 large onion, thinly sliced 4 cloves garlic, minced ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom 2 ½ cups water 4 cups coarsely ground walnuts 1 ¼ cups pomegranate syrup, or more to taste 1 tablespoon honey 5 threads saffron 2 tablespoons pomegranate seeds, for garnish
Nutrition Info
- 870.4 caloriescarbohydrate: 62.7 gcholesterol: 89.8 mgfat: 56.9 gfiber: 4.5 gprotein: 33.2 gsaturatedFat: 10.7 gservingSize: -sodium: 401.5 mgsugar: 54.3 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Khoresh-e Fesenjan
Directions
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Rub chicken pieces with salt and pepper. Heat 1 tablespoon butter in a large deep skillet over medium-high heat and brown chicken in batches from all sides, about 5 minutes per batch. Set aside.
Melt remaining 3 tablespoons butter in the same skillet and saute onion until soft and translucent, about 5 minutes. Add garlic, cinnamon, and cardamom and cook for 3 minutes. Add water and bring to a boil. Cook until liquid starts to thicken, 8 to 10 minutes. Add walnuts and cook everything into a thick paste, about 10 minutes. Add chicken pieces, pomegranate syrup, and honey and mix well. Add to a slow cooker and sprinkle with saffron. Cover with a lid.
Cook on Low until chicken is no longer pink at the bone, about 4 hours. Remove chicken from pot and debone. Shred meat with 2 forks and return to the slow cooker. Cook on High uncovered until sauce thickens, about 30 minutes. Season with salt and pepper. Serve sprinkled with pomegranate seeds.