Recipe by Chef Laura Frankel
A Mediterranean entrée with a melange of tart and sweet flavors.
2 tablespoons extra virgin olive oil
1 medium Spanish onion, peeled and thinly sliced
1 pound skinless, boneless chicken
2 large carrots, sliced into julienne
1/2 pound shelled walnuts, toasted
1 teaspoon salt
1/2 cup pomegranate paste diluted in 2 1/2 cups water or 4 cups fresh pomegranate juice
2 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon ground saffron threads, dissolved in 1 tablespoon hot water
Heat the oil in a large sauté pan over medium heat. Add the onions and sauté until translucent (about 5 minutes). Add the chicken and continue sautéing, stirring occasionally, until golden brown (about 15 minutes). Add the carrot strips and stir-fry 2 minutes longer.
Finely grind the toasted walnuts in a food processor and transfer to a small bowl. Add the salt, diluted pomegranate paste, sugar, cinnamon, and saffron water and mix well to create a smooth paste. Transfer the walnut mixture to the pan with the chicken, cover and simmer for 40 minutes over very low heat, stirring occasionally.
Taste the sauce and adjust for seasoning and thickness. This khoresh should be sweet and sour, and very thick (like chili). Add additional pomegranate paste for sourness or sugar for sweetness.
Cover and keep warm until ready to serve. Serve with Jeweled Rice Pilaf LINK HERE
Recipe: kosher, poultry
Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley).