There was a time when getting my hands on a pomegranate was an occasional thing. I always loved their sweet, tart taste. But they were available in grocery stores only a few times a year when I was growing up in the Midwest. When I moved to California, I was delighted to discover that people grew them in their yard and planned on planting a few bushes myself. That never happened, but it's easy to buy the whole fruit, containers of the seeds, and bottles of the juice in the grocery store. Apparently, pomegranates are hot. Oprah makes martinis with the juice. But, the best thing to buy is pomegranate molasses. It's one of those ingredients that add a new dimension to recipes. Use it as a marinade, to add a sweet, slightly peppery taste when you grill chicken.
On Tuesday I made a Fesemjam, a recipe made with pomegranate molasses and walnuts. The recipe is simple to make, but the flavor of the molasses combined with the other ingredients produced a very satisfying meal. Looking at the picture, I will sprinkle it with some pomegranate seeds the next time I make it.
I used a recipe from Mastercook, which called for using chicken breasts. I substituted chicken thighs instead. I understand that this dish is also made with duck, which would be marvelous. If you can't find the molasses, substitute pomegranate juice. Then demand that your grocer get the molasses for you! Or buy it over the Internet.
4-6 boneless, skinless chicken thighs
1 medium onion, finely diced
2 tablespoons oil
2 tablespoons lemon juice (can be more)
salt and pepper to taste
1 cup chicken stock
1/4 cup pomegranate molasses
1/3 cup walnuts, finely ground---can be up to 3/4 cup
Saute the onions in the oil until transparent, then brown the chicken. Add lemon juice, salt and pepper, and the chicken stock. Simmer 15 minutes. Add the molasses and the walnuts. Simmer another 45 minutes. Actually, I found that I could cook it less than 45 minutes. I think I cooked mine only 25 minutes after adding the walnuts. Keep an eye on it, as it begins to thicken rather quickly after you add the molasses and walnuts. It turns a rich brown color as it reduces. Serve with or over rice.
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