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Kip of the Week: Pantera’s Faisanjan. July 5, 2009

Posted by panterazero in chicken, entertaining, exotic!, fruit, Kip of the Week.
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Persian food is distinctively delicious because a lot of its flavors are strong and unusual at the same time.  Few other cuisines are as enthusiastic about combining fruit and/or nuts with meat, and I don’t know of another one that’s as devoted to sour sauces.

For years I shrugged off this dish because I couldn’t abide the idea of juicing half a dozen pomegranates.  Then suddenly, bottled pomegranate juice became an antioxidant darling of my supermarket’s cold case, and — hey!

Try this on a night when you feel tired of everything you’ve ever cooked.  Trust me, it’s different.  Allow two chicken thighs per serving, and make lots of rice.

four to eight chicken thighs
two tablespoons butter
one large, or two medium, onions
two cloves garlic
one cup walnuts
one cup pomegranate juice
two cups boiling water
one-quarter cup dried cranberries
eight fresh or dried apricots
one small cinnamon stick
salt and pepper to taste

Put the cranberries in a cup and, if you’re using dried apricots, dice them and add them too. Pour the boiling water over the fruit and cover the cup with a saucer.  Let this sit while you do the rest. If you’re using fresh apricots, chop them and set them aside.

Mince (don’t slush) the onion.

Process the walnuts, garlic, and pepper together, to a paste.

In a pan large enough for the whole dish, brown the chicken thighs quickly and thoroughly.  Set the meat aside and pour off and discard the fat, keeping as much of the nice brown stuff in the bottom of the pan as possible.  Add the butter to the pan, let it melt, add the chopped onion and sauté it till it’s golden.

Add the walnut-and-garlic paste and stir thoroughly.

Add the pomegranate juice, the fruit with its liquid, and the cinnamon stick, and bring the sauce just to a boil.  Return the chicken to the pan.  Cook at a simmer for 30 to 40 minutes, until the chicken is very tender.  Add the chopped fresh apricots if you’re using them, and salt as needed.

Serve with rice.  If you want to be really Persian, serve a green salad with crumbled feta cheese, mint leaves, and lightly toasted walnut pieces.

©  /KC July 2009

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