“Fesenjaan” – Joint Chicken and pomegranate receipe

Joint Chicken and Pomegranate

♦ Ingredients

I medium chicken, jointed
tbsp butter
4 pomegranates
juice of 1 lemon
2 onions
1 tsp ground cinnamon
1 tsp ground cumin
shredded mint
handful crushed walnuts

♦ Method

1. Halve all four of the pomegranates and extract the seeds to put aside, squeeze the remaining juice into a bowl and mix with the half the lemon juice.

2. Melt the butter in a pan on a low heat, stir in the onions to fry. Once the onions have browned add the chicken joints and season with salt and pepper. Add the remaining lemon juice, cinnamon and cumin and mix with a dash of water. (depending on the dryness of the mixture you can decide if you need more or less – some also like to add a tsp of sugar at this point too)

3. Once coloured, pour the pomegranate juice over the chicken joints. Once added leave to simmer, gently bring to the boil. Once boiling, cover the pan and leave for 25 minutes to cook through.

4. Once 25 minutes is up, transfer the contents to an oven proof dish, sprinkle over the pomegranate seeds and walnuts and a few sprigs of mint, season again with salt and pepper. Cover the dish and place again in the oven until walnuts are toasted. (you can leave some walnuts and seeds to add once the dish is ready to be served – just personal preference)

Enjoy !

p.s – I am no expert of cooking, just adamantly curious about foreign cuisine, or food in general ;D

Red Chilli & Prawn Spaghetti

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Ingredients
2 dried red chillies
Handful coriander
White onion
2 cloves garlic
2 handfuls cherry tomatoes
400g king prawns
1 lemon
1kg spaghetti/tagliatelle
Fresh rocket
Tomato purée

To prepare

Crush dried chillies, coriander and mix with olive oil in a small bowl. Leave the tails on prawns and marinate in the mixture for 20 mins.

Put large pan of salted water on to boil. Once boiling add the pasta and cook to taste.

Finely chop onion and garlic and halve cherry tomatoes. Add a few lugs of olive oil to medium heated pan and add the onion and garlic.

Fry until golden then add the cherry tomatoes. Keep on medium heat. Once the tomatoes have reduced add the marinating prawns with the chill and coriander mixture.

Grate the zest of lemon and add to the pan. Cut and juice the rest and set aside. Season with salt and pepper.

Once pasta has boiled scoop a table spoon of water out and mix with tomato purée and add this to the prawns. Strain the pasta and toss with olive oil.

Scoop pasta out of colander and mix into pan with prawns which will have slowly thickened. Add the juice of the lemon and handful of fresh rocket.

Taste and divide the pasta between plates. Season with salt and pepper.

Enjoy!

Elena xxx