Persian Chicken W Pomegranate and Walnuts
Indulge in the rich, aromatic flavors of Persian cuisine with this Persian Chicken with Pomegranate and Walnuts recipe. This traditional dish, also known as Fesenjan, pairs tender, bone-in chicken thighs with a luscious, velvety sauce made from toasted walnuts and tangy-sweet pomegranate molasses. Infused with warm spices like turmeric and cinnamon, the stew simmers to perfection, creating a balance of earthiness and vibrant flavor. Garnished with fresh pomegranate seeds and parsley, this dish is as visually stunning as it is delicious. Perfectly served over fluffy basmati rice, it's a comforting, gluten-free meal that's sure to impress at your next dinner gathering. Whether you're exploring Middle Eastern flavors for the first time or revisiting a beloved classic, this recipe is the ultimate combination of simplicity and sophistication.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skinless)
- 1 medium (finely chopped) Onion
- 2 cups (toasted and finely ground) Walnuts
- 0.5 cup Pomegranate molasses
- 2 cups Chicken stock
- 1 tablespoon Sugar
- 1 teaspoon Turmeric powder
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (or to taste) Black pepper
- 2 tablespoons Olive oil
- 0.5 cup (for garnish) Fresh pomegranate seeds
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper, and sear them in the pot for 3-4 minutes on each side until golden brown. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 5-7 minutes until softened and golden brown.
Stir in the turmeric and cinnamon, cooking for another 1 minute to release their aroma.
Add the ground walnuts to the pot and stir well to combine with the onions and spices.
Pour in the chicken stock, and bring the mixture to a gentle simmer. Stir occasionally to prevent the walnuts from sticking to the bottom of the pot.
Return the seared chicken thighs to the pot, ensuring they are submerged in the walnut sauce.
Reduce the heat to low, cover, and let the stew simmer for 45 minutes, stirring occasionally.
After 45 minutes, stir in the pomegranate molasses and sugar. Adjust the sweetness and tanginess as needed by adding more sugar or pomegranate molasses to taste.
Continue simmering the stew for another 30 minutes, uncovered, to thicken the sauce and deepen the flavors.
Once the chicken is tender and the sauce has thickened to a rich consistency, adjust seasoning with additional salt and pepper if needed.
Serve the Persian Chicken with Pomegranate and Walnuts over steamed basmati rice, and garnish with fresh pomegranate seeds and chopped parsley.
Nutrition Facts
Calories |
3660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 237.1 g | 304% | |
| Saturated Fat | 31.3 g | 156% | |
| Polyunsaturated Fat | 115.9 g | ||
| Cholesterol | 419 mg | 140% | |
| Sodium | 3025 mg | 132% | |
| Total Carbohydrate | 227.2 g | 83% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 184.1 g | ||
| Protein | 170.7 g | 341% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 482 mg | 37% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2850 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
