Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Fesenjoon

African 20 Mins Prep · 240 Mins Cook

Preheat the oven to 180°C, gas mark 4.
Spread out the cashew nuts in a baking tray and roast in the oven for 15 minutes until they have deepened in colour. Check on them after 10 minutes, and give them a shake to make sure they don’t burn. Once roasted, transfer to a food processor and blitz to form a fine crumb. Set aside.
Thinly slice the onion.
Heat the oil in a large saucepan over a medium-high heat. Add the onion and sauté for 10 minutes until translucent, then stir in the ground cashews and fry for a further 2 minutes.
Pour in 2 litres of water and whisk thoroughly to make sure the cashew paste doesn’t clump together. Cover with a lid and leave to simmer over a medium heat for 1 hour.
Once an hour has passed, check the pan. The water will have started to change colour and become slightly opaque. Keep simmering the cashew water until it deepens in colour, approximately for another hour.
Add the remaining water along with the pomegranate molasses and juice. Stir well to combine, then leave to simmer for a further hour.
Finally, add the chicken, turmeric, garlic paste, black pepper and salt. Stir then leave to cook for an additional 40 minutes until the chicken is cooked through and tender.
Scatter over fresh pomegranate seeds before serving.