appetite magazine
Signature dish: Dood's chicken fesenjan
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 baby chicken (1.2–1.5kg), portioned
  • 200g ground walnuts
  • 2 tbsp tomato purée or 250g chopped tomatoes
  • 400ml pomegranate juice
  • 300ml chicken stock
  • ½ tsp Persian saffron
  • 2 tbsp hot water
  • 2 bay leaves
  • ½ tsp ground cinnamon
  • ½ tsp black pepper
  • 1–2 tbsp sugar
  • 1 tsp salt
  • 2 tbsp oil
  • 2 tbsp pomegranate molasses, to garnish
  • 25g shaved walnuts, to garnish
Method
  1. Place a large pan over a medium heat and add the ground walnuts. Gently toast for around 3–4 minutes, stirring regularly to prevent them from burning. The walnuts act as the thickening agent and give the Fesenjān sauce its rich texture.
  2. Add the tomato purée or chopped tomatoes and cook for around 5 minutes. Add the sugar, cinnamon, black pepper and salt, stirring everything together until well combined.
  3. Pour in the pomegranate juice and add the bay leaves. In a small bowl, combine the Persian saffron with 2 tablespoons of hot water and leave to bloom for a few minutes. Add the saffron to the pan, followed by the chicken stock. Stir well, bring to a gentle simmer and allow the sauce to slowly reduce and thicken.
  4. Meanwhile, heat the oil in a separate frying pan over a medium-high heat. Add the baby chicken portions and sear on all sides until golden brown.
  5. Transfer the seared baby chicken to the Fesenjān sauce and simmer gently for approximately 35–45 minutes, or until the chicken is tender and completely cooked through. It should reach 75°C at the thickest part. As it cooks, the sauce should become thicker and richer.
  6. Remove the bay leaves and taste the sauce, adding a little more sugar if the pomegranate is too tart.
  7. To finish, place the baby chicken onto the serving plate and spoon over the Fesenjān sauce. Drizzle with pomegranate molasses and garnish with shaved walnuts. Serve hot with steamed basmati or Persian saffron rice.
Recipe by appetite magazine at https://www.appetitemag.co.uk/signature-dish-doods-chicken-fesenjan/