“My recipe is for roasted chicken wings in fesenjoon sauce. This is simple and uncomplicated, the sauce even matches my favorite team, the niners. This recipe is easy and a crowd pleaser. The color is reminiscent of the 49ers. Prediction – 49ers: 36, Baltimore: 24” – Hoss Zare
Roasted Chicken Wings in Fesenjoon Sauce
1 cup of fine pureed walnuts
1/2 cup of red wine
1 cup of chicken stock
½ cup of pomegranate concentrate
1 tsp orange zest
1 tsp chopped mint
1 tbl spn chili flakes
2 tbl spoon whole grain mustard
2 tbl spoon of honey
*If you omit the chicken stock and add veggie stock or water this can be made into a great vegetarian dip for baby carrots, celery, jicama, etc.
Roast chicken drumlets with salt pepper and olive oil.
Cook walnut puree, red wine and chicken stock in pot for half hour over medium heat. Add the rest of the ingredients and simmer for 15 minutes. Add salt and pepper to taste. Serve the sauce in a bowl and arrange the chicken around it. Dip away!