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Fesenjan – Persian Stew
A fabulous Persian stew of pomegranate molasses, walnut and chicken. A truly delicious and fragrant dish and pretty simple to make too! 
Serves 4
Prep time:   10 minutes
Cooking time: 1 hour 45 minutes
Ingredients
4 tbsp olive oil
1 large onion, peeled & finely sliced
½ tsp turmeric
450g walnuts, ground & reserve a few whole for serving
900ml chicken stock
1 tsp salt
½ tsp ground pepper
4 chicken legs
3 tbsp pomegranate molasses
2 lemons, juice only
50g sugar
To serve
Basmati rice, cooked as per packet instructions
Method
1.  In a large frying pan heat 2 tbsp of oil and fry the onions and turmeric until soft and golden.  Remove with a slotted spoon and place in a large casserole.  Add the ground walnuts, chicken stock and seasoning.  Bring to the boil and then simmer for 20 minutes stirring occasionally.
2.  Heat the remaining oil in the frying pan and add the chicken, fry until browned all over.  Add to the casserole and make sure to cover with the sauce.  Cover the casserole and simmer for 1 hour stirring occasionally.  Skim any excess fat from the surface of the casserole.
3.  In a small bowl mix together the pomegranate molasses, lemon juice and sugar and add to the casserole, stir through and let simmer for another 20 minutes.  Season to taste, if needed.
4.  To serve, arrange the chicken on a bed of rice and pour over the delicious sauce, scatter over the remaining walnuts.  

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