Khoresht Fesenjaan (Chicken with Pomegranate Sauce)

Name: Khoresht Fesenjaan (Chicken with Pomegranate Sauce)
Total time: 230
Yield: 12
Ingredients: ½ cup vegetable oil; 4 medium red onions, thinly sliced; 3 pounds bone-in chicken pieces; 2 cups hot water or as needed; 2 ½ cups pomegranate juice; 4 cups chopped walnuts; 2 tablespoons freshly ground cardamom; 2 tablespoons ground cinnamon; 1 medium butternut squash, seeded and cubed; ¼ teaspoon saffron powder; 1 teaspoon salt, or to taste

Recipe by PFEIFFER from allrecipes.com

Dinner 4 Hr. 50 Mins.

Ingredients

12 servings

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½ cup vegetable oil
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4 medium red onions, thinly sliced
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3 pounds bone-in chicken pieces
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2 cups hot water or as needed
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2 ½ cups pomegranate juice
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4 cups chopped walnuts

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2 tablespoons freshly ground cardamom
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2 tablespoons ground cinnamon
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1 medium butternut squash, seeded and cubed
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¼ teaspoon saffron powder
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1 teaspoon salt, or to taste

Instructions

Heat the oil in a large heavy skillet over medium heat. Stir in sliced onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
Raise heat to medium-high. Add chicken pieces, and fry until lightly browned on the outside. Pour in the water, and bring to a boil. Reduce heat to low and simmer for about 30 minutes, adding more water if necessary to keep the mixture from drying out.
Preheat the oven to 325 degrees F (65 degrees C).
Combine the walnuts and pomegranate juice in the container of a blender or food processor. Process into liquid. (This can be done in small batches if necessary.) Add walnut-pomegranate mixture to the simmering chicken. Season with cardamom, cinnamon, saffron powder, and salt. Stir in the cubed squash. Transfer the entire mixture to a 9x13-inch baking dish.
Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.