A traditional Persian stew, this Pomegranate Walnut Chicken, or Fesenjan, is a harmonious blend of tender chicken, finely ground walnuts, and the distinctive sweet-tart flavor of pomegranate molasses. It’s a rich and complex dish, perfect for special occasions or a hearty family meal.
Pomegranate Walnut Chicken
A traditional Persian stew, this Pomegranate Walnut Chicken, or Fesenjan, is a harmonious blend of tender chicken, finely ground walnuts, and the distinctive sweet-tart flavor of pomegranate molasses. It's a rich and complex dish, perfect for special occasions or a hearty family meal.
Ingredients
- 1.5 kg boneless skinless chicken thighs or breast
- 0.5 tsp turmeric powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp vegetable oil
- 2 cups walnuts raw
- 1 large onion finely chopped
- 0.75 cup pomegranate molasses
- 2 cups chicken broth
- 0.25 cup sugar optional
- 0.5 cup water or as needed
Instructions
- Season the Chicken: Pat chicken pieces dry. Season generously with turmeric, salt, and black pepper.
- Sear the Chicken: Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Sear chicken pieces in batches until golden brown on all sides. Remove chicken and set aside.
- Toast the Walnuts: In a dry pan, toast the raw walnuts over medium heat for 5-7 minutes, stirring frequently, until fragrant. Be careful not to burn them. Let cool slightly, then finely grind the walnuts in a food processor until they form a coarse paste (this helps release their oil).
- Sauté Onion & Build Sauce: In the same pot, add the remaining 1 tablespoon of oil and sauté the finely chopped onion over medium heat until softened and translucent, about 5-7 minutes.
- Add Walnuts and Sauce Ingredients: Add the ground walnuts to the pot with the onion, stirring for 2-3 minutes. Stir in the pomegranate molasses and chicken broth. Bring to a simmer, then reduce heat to low.
- Bake/Simmer the Chicken: Return the seared chicken pieces to the pot, ensuring they are mostly submerged in the sauce. If the sauce is too thick, add up to 1/2 cup of water. Cover the pot and simmer on low heat for at least 60-90 minutes, or bake in a preheated oven at 325°F (160°C) for the same duration, until the chicken is tender and the sauce has thickened and deepened in color. Stir occasionally.
- Adjust Seasoning & Serve: Taste the sauce and adjust sweetness with sugar (if desired) or tartness. Serve hot with steamed basmati rice and a sprinkle of fresh parsley or cilantro if desired.
Notes
For a deeper flavor, let the stew simmer longer on low heat. Adjust the sweetness and tartness with a little sugar or lemon juice, depending on your pomegranate molasses. Best served with fluffy basmati rice and fresh herbs.
