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

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/

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