Persian chicken stew made with chicken breasts or thighs, slowly cooked with ground toasted walnuts and pomegranate molasses. Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name "Fesenjan". Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make...
Lasary Legioma is a tomato relish from Madagascar that is similar to pico de gallo in Mexican cuisines. Enjoy as pre-dinner snack with cheese and grilled bread or as an accompaniment to fish for dinner. This post is part of our Summer Cookbook Club series for June 2021 featuring “In Bibi’s Kitchen” by Hawa Hassan with Julia Turshen. The bright acidic flavors of tomato, ginger, cilantro, lime juice and scallions combine...
Grilled cabbage wedges are the perfect canvas for an aromatic peanut satay sauce made with kecap manis (an Indonesian sweetened soy sauce). It adds depth of flavor to this summer ready dish. Family barbecues were a big part of celebrations in my family. My dad or my older brother would fire up the charcoal grill and soon, the irresistible aroma of my mum’s satay chicken skewers would waft through our house (and probably the whole...
