Fesenjon Stew
Fesenjon Stew
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2119
- Total Fat
- 161
- Saturated Fat
- 16
- Carbohydrates
- 108
- Dietary Fiber
- 16
- Sugar
- 65
- Protein
- 86
- Cholesterol
- 166
- Sodium
- 1914
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 2119
- Total Fat
- 161
- Saturated Fat
- 16
- Carbohydrates
- 108
- Dietary Fiber
- 16
- Sugar
- 65
- Protein
- 86
- Cholesterol
- 166
- Sodium
- 1914
- Total: 1 hr 45 min
- Prep: 15 min
- Cook: 1 hr 30 min
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 pounds walnuts, finely ground
4 cups water
Salt and freshly ground black pepper
10 ounces pomegranate sauce (recommended: Cortas Pomegranate Syrup*)
1/2 cup sugar
2 pounds boiled chicken breast, cut into pieces
Directions
- In a medium stockpot, heat the 2 tablespoons olive oil over medium heat, add the onions and cook until translucent, about 3 minutes. Add the ground walnuts and water and cook, simmering for 25 to 30 minutes.
- Add the pomegranate sauce, 1 teaspoon salt, and 1/2 teaspoon pepper to the pot and continue to cook. When the mixture turns brown in color, add the sugar and continue to cook for 1 hour.
- Place the boiled chicken in a serving bowl and top with the stew to serve.
Cook’s Note
*Available at specialty and Latin markets.
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