I finally got a chance to try out the recipe for fasinjoon that I got off one of my Iraqi teachers three years ago.
It turned out pretty well, if I do say so myself, so I figured I'd share the recipe again, including my updates of what I changed. It's truly one of the world's great sauces. It would pair just as well with other meats, particularly lamb, but here's how I made it with chicken:
2+ lbs. chicken thighs
1 large onion
1/2 bottle (2 dl) pomegranate molasses (available at Middle Eastern groceries or online)
8 oz. walnut pieces
2 tsp cinnamon
2 tsp black pepper
2 tsp salt
Parsley and lemon to garnish
Chop the onion and begin sautéing in a deep frying pan with a little vegetable oil. Meanwhile, rinse the chicken thighs and skin. Toss skins into the pan to sauté with the onions so they release their chickeny deliciousness. Once the onions begin to caramelize, add the chicken thighs and enough water just to cover. Bring to a boil, reduce to a simmer for 10 minutes. Remove chicken skins. With a blender or food processor, grind the walnuts finely. Add walnut meal and pomegranate molasses to the pan, stir to combine. Cover and continue simmering for 30 minutes, stirring occasionally. Add cinnamon, pepper and salt when 10 minutes remain, uncover as needed to allow sauce to thicken to desired consistency. Serve over rice (basmati is most appropriate, but any will do). Garnish with parsley and lemon slice (I didn't, and the dish suffers visually, as you can see above).