KHORESIT FESENJAAN PERSIAN CHICKEN ENJOY DAN:

          KHORESIT FESENJAAN PERSIAN CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

4 boneless, skinless, chicken breast

2 tablespoons lemon juice

2 tablespoons olive oil

3 onions, thinly sliced

3 garlic cloves, smashed

2-cups pomegranate juice

2 cups walnuts

1 tablespoon EACH cardamom, and ground cinnamon

1/2-teaspoon EACH turmeric, and smoked paprika

2 tablespoons saffron threads

1 medium- butternut squash, seeded and cubed

Sea salt and freshly ground black pepper to taste

DIRECTIONS: (PEHEAT OVEN TO 325 F)

1.   Marinate chicken in lemon juice for 1 hour.

2.   Heat oil in a skillet over medium-heat and when sizzling.

3.   Add onion and sauté for 5 minutes.

4.   Reduce heat medium-low add garlic, continue cooking and stirring for 10-12 minutes.

5.   Raise heat to medium-high.

6.    Add chicken breasts with marinade and sauté for about 20 minutes turning once.

7.    Combine walnuts and pomegranate juice to a blender and until smooth.

8.   Add mixture to the chicken mixture.

9.   Season with cardamom and next 4 ingredients, plus salt and pepper.

10.                Stir in cubed squash.

11.                Transfer entire mixture to a prepared baking dish.

12.                Bake, loosely covered for about 2 hours.

13.                Serve with risotto, or couscous, or penne pasta.

ENJOY DAN;                    SHARING LIVE LOVE FOOD AND LAUGHTER!!