Fesenyán

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, we're going to make a special dish, Fesenyán. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Fesenyán is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It's simple, it's fast, it tastes yummy. Fesenyán is something that I've loved my whole life. They're nice and they look fantastic.

Many things affect the quality of taste from Fesenyán, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fesenyán delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fesenyán is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fesenyán estimated approx 75 minutos.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Fesenyán using 12 ingredients and 6 steps. Here is how you cook it.

Receta estrella de la comida Iraní.
#CocinaMundial2018

Ingredients and spices that need to be Prepare to make Fesenyán:

1. Pollo (4 muslos y 2 pechugas troceadas)
2. 1 cebolla morada
3. 3 dientes ajo
4. 1/2 cucharada pequeña canela
5. 4 vainas cardamomo
6. 100 grs. nueces
7. 220 ml caldo de ave (o agua)
8. 100 ml jarabe de granada
9. 50 grs miel
10. Pimienta negra
11. AOVE (aceite de oliva virgen extra)
12. sal

Steps to make to make Fesenyán

1. Si no encontramos jarabe de granada lo podemos hacer nosotros mismos con zumo de granadas y azúcar: ponemos en un cazo 600 ml. de zumo de granada y añadimos 200 gr. de azúcar, mezclándolo; lo ponemos a fuego muy lento y dejamos reducir (moviendo de vez en cuando) hasta que adquiera una textura de jarabe. Debemos tener en cuenta que, al enfriarse, se espesa más, por lo que no conviene pasarnos con el espesor del jarabe en el fuego.
2. En una cazuela amplia ponemos un fondo de AOVE y calentamos. Retiramos la piel del pollo, le añadimos sal y los freímos, de forma que quede dorado. Retiramos y reservamos.
3. Picamos la cebolla en brunoise y la vertemos en el aceite donde hemos frito el pollo, pochándola a fuego lento hasta que esté transparente; añadimos los ajos muy picados.
4. Trituramos las nueces. Cuando los ajos comiencen a tomar color, añadimos las vainas de cardamomo (a las que hemos dado un golpe para que se abran), la canela y pimienta negra al gusto; mezclamos y añadimos las nueces picadas, rehogándolas unos 3 ó 4 minutos.
5. Añadimos el caldo de ave (o el agua) y sal al gusto. subimos el fuego e incorporamos el jarabe de granada y la miel. Mezclamos y añadimos el pollo que habíamos reservado. Cuando rompa a hervir, bajamos el fuego a medio y tapamos sin encajar la tapa en la cazuela; lo dejamos cocer durante 30 minutos, dándole vueltas de vez en cuando al pollo. Si la salsa nos gusta más espesa, dejamos hervir durante otros 10 minutos.
6. Al servir, se acompaña con Cheló. ¡Espero que lo disfrutéis!.

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So that's going to wrap this up for this exceptional food Steps to Prepare Award-winning Fesenyán. Thank you very much for reading. I am confident that you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!