The pomegranate Queen @dinewithdina used our Dark Roast Crunchy Peanut Butter to bring a peanutty twist to her Bibi's favourite Fesenjoon recipe. While this pomegranate curry uses chicken, it can easily be switched with your choice of protein or extra veggies (think sweet potato) and veg stock in place of water.
Ingredients
- 1 Chicken cut into pieces with skin on or off.
- Brown Onion
- 250g Dark Roast Crunchy Peanut Butter
- 1 litre Water
- Salt & Pepper
- 150ml Pomegranate molasses
- 100ml Fresh Pomegranate juice
- Handful of Pomegranate seeds to garnish
- Optional: rice to serve
Method
1. Slice and fry your onion on a medium/high heat until golden brown
2. Add peanut butter, stir, then add water, pomegranate molasses, pomegranate juice, salt & pepper, stirring well after each addition.
3. Add chicken to the pot on a medium heat then bring to the boil.
4. Once boiled, stir well, put on the lid and reduce to a low/medium heat to simmer for a further 15 mins
5. After 15 minutes reduce to a low heat and simmer, lid on, for at least another 1 1/4 hours, stirring every 15 minutes or so to ensure the sauce doesn't stick to the bottom of your pot.
6. Once sauce has thickened and chicken is fully cooked and falling off the bone, transfer to a serving dish, top with pomegranate seeds and serve with rice. Enjoy!
