FesenjanWalnut and Pomegranate Chicken Stew
Fesenjan is an Iranian walnut and pomegranate stew prepared with different balances of sweet and tart flavour. This version uses chicken thighs and pomegranate molasses.
Prep
25m
Cook
2h
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Stew
- 0.9kgChicken Thigh
- 200gOnion (finely chopped)
Sauce
- 250gWalnuts (very finely ground)
- 120mlPomegranate Molasses
- 20gWhite Sugar
Stew
- 4gTurmeric Powder
Sauce
- 2gCinnamon Powder
Stew
- 12gSalt
- 2gBlack Pepper
- 30mlVegetable Oil
Sauce
- 800mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the vegetable oil in a heavy pot over medium heat. Add the onion and cook until soft and lightly golden, then stir in the turmeric powder.
- 02
Add the chicken thigh and turn the pieces until they are lightly colored on the outside.
- 03
Add the ground walnuts to the pot and cook briefly, stirring, until fragrant but not browned.
- 04
Pour in the water and bring to a boil at 100°C (212°F). Reduce the heat to a gentle simmer at about 95°C (203°F).
- 05
Stir in the pomegranate molasses, cinnamon powder, and white sugar, then simmer slowly until the chicken thigh reaches 74°C (165°F) and the walnut sauce is thick and silky.
- 06
Season with the salt and black pepper, then simmer a few minutes longer before serving.
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