{"id":6386,"date":"2019-04-20T18:59:35","date_gmt":"2019-04-20T18:59:35","guid":{"rendered":"https:\/\/wissen.science-and-fun.de\/kochen\/?p=6386"},"modified":"2019-04-18T19:06:44","modified_gmt":"2019-04-18T19:06:44","slug":"fessenjan-haehnchen-in-walnusssosse-mit-reis","status":"publish","type":"post","link":"https:\/\/wissen.science-and-fun.de\/kochen\/2019\/04\/20\/fessenjan-haehnchen-in-walnusssosse-mit-reis\/","title":{"rendered":"Fessenjan – H\u00e4hnchen in Walnu\u00dfsosse mit Reis"},"content":{"rendered":"

Zutaten<\/strong>
\n1 H\u00e4hnchen oder wer mag eine Ente ca. 1 1\/2 kg
\n300 Gramm Walnu\u00dfkerne
\n1 El Tomatenmark
\n8 El Granatapfelsirup
\n1\/2 Tl Kurkuma
\n1 Zwiebel
\n2-3 El Zucker
\nPfeffer & Salz nach Geschmack<\/p>\n

Zubereitung<\/strong>
\nDas H\u00e4hnchen oder die Ente zerteilt man in vier Teile. Diese werden in eine feuerfeste Form mit Deckel gelegt (hier eignet sich gut ein R\u00f6mertopf aber eine andere Form mit Deckel tut es auch). Dann wird ein wenig Salz und Pfeffer dazugegeben<\/p>\n

Bei geschlossenem Deckel l\u00e4\u00dft man die H\u00e4hnchenteile im vorgeheizten Backofen bei 200\u00b0 etwa eine Stunde (ohne die Zugabe von Wasser!!) im eigenen Saft schmoren. In der Zwischenzeit gibt man die fein gew\u00fcrfelten Zwiebeln zusammen mit 2-3 EL \u00d6l in einen Topf und br\u00e4t sie goldbraun an. Anschlie\u00dfend werden die fein gemahlenen Waln\u00fcsse (am besten geht das in der K\u00fcchenmaschine, da werden sie ganz fein) dazugegeben und leicht anger\u00f6stet. Damit nichts anbrennt mu\u00df man immer wieder umr\u00fchren<\/p>\n

Als n\u00e4chstes gibt man den mit 2 Tassen Wasser verd\u00fcnnten Granatapfelsirup und das Tomatenmark sowie den Zucker in den Topf und r\u00fchrt alles gut unter. Zuletzt wird mit Kurkuma, Salz und Pfeffer gew\u00fcrzt. Alles nochmal umr\u00fchren und auf kleinster Flamme ca. 1 Stunde k\u00f6cheln lassen. W\u00e4hrend die Walnu\u00dfsauce kocht, l\u00e4\u00dft man das fertig gebackene H\u00e4hnchen ein wenig abk\u00fchlen. Anschlie\u00dfend l\u00f6st man das Fleisch von den Knochen schneidet es nach belieben in kleine St\u00fccke und gibt es in die Sauce. Es mu\u00df noch ca. 1\/2 Stunde weiterk\u00f6cheln bei niedrigster hitze. W\u00e4hrend des Kochens bildet sich eine Fettschicht auf der Sauce. Wer diese Schicht nicht mag, kann es immer wieder absch\u00f6pfen. Danach mu\u00df man aber jedesmal umr\u00fchren, damit nichts anbrennt<\/p>\n

Dazu wird nat\u00fcrlich Reis serviert. <\/p>\n","protected":false},"excerpt":{"rendered":"

Zutaten 1 H\u00e4hnchen oder wer mag eine Ente ca. 1 1\/2 kg 300 Gramm Walnu\u00dfkerne 1 El Tomatenmark 8 El Granatapfelsirup 1\/2 Tl Kurkuma 1 Zwiebel 2-3 El Zucker Pfeffer & Salz nach Geschmack Zubereitung Das H\u00e4hnchen oder die Ente zerteilt man in vier Teile. Diese werden in eine feuerfeste Form mit Deckel gelegt (hier … <\/p>\n

Weiterlesen<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_crdt_document":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[43,6],"tags":[76,805],"class_list":["post-6386","post","type-post","status-publish","format-standard","hentry","category-geflugel","category-hauptgerichte","tag-huhn","tag-persisch","item-wrap"],"yoast_head":"\nFessenjan - 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Dezember 2011","format":false,"excerpt":"Zutaten 250 g Doufu 250 g Chinakohl 2 EL getrocknete Krabben 3 Fr\u00fchlingszwiebeln 1 St\u00fcck Ingwer (walnu\u00dfgro\u00df) Schwarzer Pfeffer 2 EL Sojaso\u00dfe \u00bd -1 l Br\u00fche (je nach Topfgroesse) Zubereitung Doufu w\u00fcrfeln, Chinakohl in Streifen schneiden, Ingwer in feine Scheiben und Fr\u00fchlingszwiebeln in 4 cm lange St\u00fccke schneiden. Krabben einweichen.\u2026","rel":"","context":"In "Asiatisch"","block_context":{"text":"Asiatisch","link":"https:\/\/wissen.science-and-fun.de\/kochen\/category\/asiatisch\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4380,"url":"https:\/\/wissen.science-and-fun.de\/kochen\/2012\/09\/23\/hahnchenragout-mit-gorgonzola\/","url_meta":{"origin":6386,"position":2},"title":"H\u00e4hnchenragout mit Gorgonzola","author":"Steffen","date":"23. 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