Dinewithdina's Fesenjoon
1 hours 30 minutes
Shop the Recipe
Peanut Butter
300g jar | £3.49
Ingredients
- 250g Pip & Nut Dark Roast Crunchy Peanut Butter
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1 chicken cut into pieces
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1 brown onion
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1 litre water
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Salt and pepper
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150ml pomegranate molasses
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100ml fresh pomegranate juice
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Handful of pomegranate seeds to garnish
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Rice to serve (optional)
Method
Slice and fry the onion until golden brown.
Add peanut butter, then add water, pomegranate molasses, pomegranate juice, salt and pepper, stirring well after each addition.
Add chicken to the pot and bring to the boil over medium heat.
Once boiled, stir well, put on the lid and reduce to low/medium. Simmer for 15 minutes.
Reduce to low and simmer with the lid on for at least another 1 hour 15 minutes, stirring every 15 minutes.
Once the sauce has thickened and chicken is falling off the bone, serve topped with pomegranate seeds and rice.
Serve with rice. Swap chicken for sweet potato and use veg stock for a plant-based version.
