Persian Chicken Or Duck In Pomegranate Walnut Sauce (Fesenjan)

• 1/4 cup lime juice
• 1/4 cup butter or 1/4 cup oil
• 2 1/2 - 3 lbs chicken (cut up, bone-in) or 2 1/2-3 lbs duck (cut up, bone-in)
• 2 onions, thinly sliced
• 2 cups walnuts, finely ground in a food processor
• 1 1/2 - 2 cups chicken stock or 1 1/2-2 cups water
• 2/3 cup pomegranate syrup (see notes in description if using juice)
• 2 -3 tablespoons sugar
• kosher salt, to taste
• fresh ground pepper, to taste

1. Sprinkle meat with lime juice and allow to marinate for 1-4 hours.
2. Over medium heat in a large, heavy-bottomed pot heat an 1/8 cup (2 Tablespoons) of the butter or oil until shimmering.
3. Add the chicken/duck pieces a few at a time and brown on all sides. Remove to a plate.
4. Add onions (and eggplant if using - see notes in description) and saute in remaining butter or oil until translucent.
5. Stir in ground walnuts and saute for 1/2 a minute.
6. Add stock or water and browned chicken/duck pieces. Bring to a boil, lower heat, cover and simmer 20-30 minutes.
7. Stir in the pomegranate juice, sugar, salt and pepper.
8. Taste and adjust seasoning. Sauce should have a balanced sweet-sour flavor. See notes to adjust.
9. Simmer another 15-20 minutes until the chicken/duck is tender, sauce is somewhat thickened and the walnuts begin to give off their oil. Serve with plain white rice.

lime juice, butter, chicken, onions, walnuts, chicken, pomegranate syrup, sugar, kosher salt, fresh ground pepper

Taken from www.food.com/recipe/persian-chicken-or-duck-in-pomegranate-walnut-sauce-fesenjan-233487 (may not work)