Khoresht Fesenjaan (Chicken With Pomegranate Sauce)

• 1/2 cup vegetable oil
• 4 medium red onions, thinly sliced
• 3 pounds bone-in chicken pieces
• 2 cups hot water or as needed
• 2 1/2 cups pomegranate juice
• 4 cups chopped walnuts
• 2 tablespoons freshly ground cardamom
• 2 tablespoons ground cinnamon
• 1 medium butternut squash, seeded and cubed
• 1/4 teaspoon saffron powder
• 1 teaspoon salt, or to taste

1. 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.
2. 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.
3. Preheat the oven to 325 degrees F (65 degrees C).
4. 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.
5. Bake, loosely covered, for 2 1/2 hours in the preheated oven. Serve with white rice.

vegetable oil, red onions, chicken, water, pomegranate juice, walnuts, freshly ground cardamom, ground cinnamon, butternut squash, saffron powder, salt

Taken from www.allrecipes.com/recipe/49450/khoresht-fesenjaan-chicken-with-pomegranate-sauce/ (may not work)