The temptation for me here, was in the pomegranate syrup. You wouldn’t approach the recipe for “Fesenjan,” (from, if you were indifferent about the slightly exotic, sweet stuff. I found a bottle of pomegranate nectar and was delighted with it. The resulting chicken stew -- although not too pretty -- was slightly tangy, family-friendly, and perfect atop white rice.

Happy, once again, to cook my meal in my Dutch oven, I first seasoned my chicken pieces (drumsticks and thighs) with salt and pepper. I browned them in vegetable oil in 2 batches, 20 minutes per batch. Then, within all that great chicken fat that was left behind in my pot, I sauteed my onion slices for 3 minutes. I was proud to pour in two cups of ground walnuts; these nuts made the stew very “meaty” in the end. I used 2 cups vegetable-bouillon broth and added 2 1/2 Tbsp. sugar, 2 tsp. kosher salt, and 1/2 tsp. black pepper in the mix. Appreciate the tangy warmth of this stew.

Chicken Drumsticks & Thighs (2.96 lbs.) = $6.43
Onions (2) = $1.12

RECIPE: a fine introduction to pomegranate syrup
two hours to prep and cook the stew, which will patiently sit and improve until you decide to eat it
TASTE: onions sweetened in glorious chicken fat, tangy pomegranate nectar, and meaty walnuts will make you smile with the slightest pucker

Next time, I want to make a super-easy dinner: “Aunt Angie’s Shrimp Casserole,” from See it when you return to my site on Monday, February 7.