by: Sarah Yoder, BFP Staff Writer
Israeli food today is a unique collection of recipes passed down from generations in the Diaspora (the Jewish population outside Israel). Inspired by a Persian dish called Fesenjan, this stew is a classic example of how Jewish culture has preserved some of the most delightful and ancient flavor combinations. This hearty chicken stew boasts the tangy flavor of pomegranate combined with the comforting warmth of Middle Eastern spices and makes for the perfect winter dish.
1 large yellow onion, diced
3 gloves of garlic, minced
4 Tbsp olive oil
2 lb (1 kg) boneless chicken breast, cubed
1 Tbsp orange zest
2 Tbsp fresh orange juice
1 tsp turmeric
1 tsp cumin
½ tsp cinnamon
½ tsp ground nutmeg
Salt and pepper to taste
3 cups chicken stock
½ cup pomegranate molasses (make your own by simmering 2 cups pomegranate juice down to ½ cup)
2 Tbsp sugar
4 servings of couscous, prepared according to package instructions
½ cup walnuts, chopped
½ cup fresh pomegranate arils
¼ cup fresh parsley, chopped
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