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Persian Pomegranate Chicken (Fesenjan)

vagreys mentioned this recipe some time ago and I made note of it. I wanted to capture the essence of the recipe as a chicken sausage. The dish, as I understand it, braises chicken with onion and stock with the warm spices of nutmeg and cinnamon. The dish is finished with pomegranate and toasted walnuts and is served with rice. This is what I came up with:

Chicken meat and fat from 6 thighs. 1080 g

Jasmine rice (1/2 c). 100 g
Chicken broth (1 c). 240 g
This gave 320 g of cooled cooked rice

Pomegranate molasses 65 g
viewtopic.php?f=12&t=13598
2 Green onions 30 g
Chopped walnuts toasted. 50 g
Kosher salt. 18.8 g
Black pepper. 5 g
Cinnamon. 1.4 g
Nutmeg. 0.7 g
Turmeric 0.7 g

Half of the cooked rice and the green onions were ground with the chicken meat through a course plate. The rest was added and mixed to form a farce that had a color close to that of ground pork. Half was put in lamb casings and the balance made into patties. The test sample had a delicious taste and texture. Warm spices were a perfect match with the pomegranate and the walnuts fun to come across.

Hi NCPaul.
Love the sound of this recipe.
We here in Oz have totally different sized teaspoons / tablespoons / cups to most of the world.
Would love to try this recipe and in the spirit of capturing just what you tasted in the end can you please advise the volume / weight values US / metric used. I think I did see you mentioned it in a post but cant find it again.
Many thanks - Spudie from Oz

I have the weights in grams which are universal after each ingredient. I usually give the recipe per kilo of meat but was slightly over in this case; if you start with six thighs, you'll be close enough.

Thanks, dont know what I was thinking when I asked that question, after your answer the weights flashed like neon lights,,,,, dummy..
Spudie Oz

Let me know what you think of this recipe, I think it has a good range of flavors and textures. I have enjoyed it at my "Sausage Monday" breakfasts.