Chicken with Walnut and Pomegranate

Name: Chicken with Walnut and Pomegranate (Acem Yahnisi)
Cuisine: Turkey
Ingredients: ground nutmeg ½ tsp; cinnamon ½ tsp; sugar 2 tbsp; turmeric 1 tsp; pomegranate molasses 5 tbsp; chicken stock 500 ml/1 pint; butter 50 g/2 oz; onions, chopped 2; chicken thighs 1 kg/2 lb, skinned; walnut halves 250 g/8 oz; salt; ground black pepper ½ tsp; olive oil 3 tbsp; seeds from a pomegranate

Acem Yahnisi

Preparation info

Difficulty
Easy

Appears in

Yashim Cooks Istanbul

By Jason Goodwin

Published 2016

About

This is the first recipe Yashim cooks in The Janissary Tree, and his friend Palewski guesses what it is by sniffing. You can also make it with duck, or pheasant, after which it is named in Persian Fesenjan.

Ingredients

walnut halves 250 g/8 oz
butter 50 g/

Asia
Turkey
Dinner
Istanbul
Gluten-free
Mediterranean

Method

Toast the walnuts in a dry frying pan over a fairly hot hob. Stir them until they catch, then cool them down and grind them fairly fine in a blender or pound in a mortar.
Melt half the butter and oil together, and brown the chicken with a pinch of salt. Remove to a plate.
Put the rest of the oil and butter in the pan, lower the heat, and fry the onions to