Of royal Persian origin and Arabic roots, this dish is a favorite Rosh Hashanah dish of the Moroccan Jews. Because of their many seeds pomegranates symbolize the hope that in the year ahead. The piquant pomegranate contrast with the sweet rich walnuts, provide an extraordinary texture and flavor. In ancient Persia, the sauce for Fesenjan is traditionally made with walnuts and pomegranate molasses.
Mix in food processor:
- 1/4 cup olive oil
- 1 tablespoon minced garlic
- 1 onion, diced in half circles
- 1/4 cup dry white wine
- 1 (3 1/2 to 4-pound) chicken, quartered
- 1 cup walnuts
- 4 pitted dates
- Juice of 1/2 lemon
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 tablespoon Hungarian Paprika
- Salt and freshly ground pepper
- 2 cups fresh tart pomegranate juice or 3 tablespoons pomegranate molasses mixed with 1-cup chicken stock.
- 1 cup fresh pomegranate seeds, walnuts and parsley (optional for garnish)
- In large skillet, brown the chicken on both sides in the olive oil.
- Remove the chicken and sauté onions in the chicken oil.
- Transfer chicken and onions to VitaClay rice cooker/slow cooker.
- Grind all other ingredients in a food processor to a chunky paste and add to chicken mixture in VitaClay® Pot. Stir well, cover and cook on “Stew” setting to cook for about 1-1/2 to 2 hours or until chicken is tender and cooked through.
- Garnish with pomegranate seeds and serve with Basmati Rice.
Makes 4 to 6 servings.
Dates are high in iron and potassium and contain modest amounts of folate and a small amount of vitamin A, and the B vitamins. Dates are beneficial for anemia, constipation and fatigue.
Pomegranates are a great source of antioxidants and vitamins. Pomegranate juice is particularly effective at: Neutralizing damaging free radicals, Preventing oxidation of LDL cholesterol and plaque build-up in blood vessels and Preserving nitric oxide, a key chemical in the body for regulating blood flow and maintaining vessel health.