Chicken FesenjanPomegranate molasses and seeds give this recipe a sweet/tart appeal. The “Chicken Fesenjan,” from the September/October 2017 issue of Eating Well, seems exotic, being an ancient Persian recipe to celebrate the winter solstice. Luckily, it’s simple to prepare.

Ground walnuts make the sauce hearty.

Saffron smells so nice.

I served my chicken atop white jasmine rice.

Walnuts (1 1/2 cups) = $2.00
Chicken Thighs (2.65 lbs.) = $7.69
Onion (1) = .42¢

PREP TIME: devote at least an hour to prep and cooking
TASTE: tangy sweetness, enriched by walnuts

Next time, I want to enjoy some cookies. I’ll make the “Tahini & Milk Chocolate Chip Cookies,” from the September/October 2017 issue of Bake from Scratch.

Tahini & Milk Chocolate Chip Cookies
Bake From Scratch, September/October 2017
Makes about 48 cookies

1 1/2 cups firmly packed dark brown sugar
1 cup tahini
1 tsp. vanilla extract
2 eggs, large
2 1/2 cups all-purpose flour
1 tsp. salt, kosher
3/4 tsp. baking soda
9 oz. high-quality milk chocolate, roughly chopped
sesame seeds for garnish

Preheat the oven to 350 degrees F.

In a large bowl, stir together the brown sugar, tahini, melted butter and vanilla with a wooden spoon until smooth. Add eggs, and stir until combined.

In a medium bowl, whisk together the flour, salt and baking soda. Add the flour mixture to the sugar/tahini mixture, stirring until combined. Stir in the chopped chocolate. Refrigerate for at least 1 hour or overnight.

Using a 1-ounce ice cream scoop or heaping tablespoon, scoop dough, and roll into smooth balls. Lightly press each ball with the palm of your hand, and sprinkle with a pinch of sesame seeds, if desired

Bake until set and lightly browned at the edge, 10 -15 minutes, rotating the pans front to back and top to bottom at the halfway point. Let cool on the pans for 1 minute. Remove and let cool completely on wire racks. Repeat with remaining dough. Store in an airtight container for up to 5 days.