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Fesenjan (Persian Pomegranate Chicken)
Fesenjan (Persian Pomegranate Chicken)
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Prep Time:
10 minutes
Cook Time:
120 minutes
Total Time:
130 minutes
Indulge in Persian Fesenjan: tender chicken simmered in rich walnut and tangy pomegranate sauce.
Ingredients:
  • 1 to 2 large yellow onions, chopped, (3 cups)
  • 2 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 5 tablespoons pomegranate molasses
  • 1/2 pound walnut halves (about 2 cups)
  • 2 pounds boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
  • 2 cups chicken stock
  • 2 tablespoons plus 2 teaspoons of sugar
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground black pepper
  • Salt
  • 1/2 cup fresh pomegranate arils for garnish (optional)
Instructions:
  • Toast and grind the walnuts: Toast the walnuts in a large skillet over medium-high heat, stirring frequently until lightly toasted. Alternatively, you can spread them out on a baking sheet and toast at 350°F in the oven for 8 to 10 minutes. Remove from heat and cool. Once cool, pulse in a food processor or blender until finely ground.
  • Achieving a perfect golden sear: In a large pan over medium-high heat, melt 1 tablespoon of butter with 2 tablespoons of olive oil. Pat the chicken pieces dry, then place them in the pan, ensuring not to overcrowd it. Cook until golden brown on all sides, sprinkling with salt while cooking.
  • Remove the chicken from the pan using a slotted spoon or tongs, then set aside. Add 1 tablespoon each of butter and oil to the pan over medium-low heat. Sauté the chopped onions until translucent, stirring occasionally to scrape up the browned bits from the bottom of the pan.
  • Place the chicken back into the pan with the onions. Drizzle 2 cups of flavorful chicken stock over the chicken and onions. Let it come to a boil, then lower the heat to a gentle simmer, cover, and cook for 30 minutes.
  • Combine ground walnuts, pomegranate molasses, sugar, and spices in a pot. Cook covered on low heat for 1 hour, stirring every 20 minutes to avoid sticking. Adjust seasoning to taste. Chicken should be tender and ready to fall apart.
  • Garnish generously with vibrant pomegranate seeds and serve over fragrant Parsi pulao or your preferred rice. Enjoy this flavorful dish inspired by Lydia's Slow Cooker Pomegranate Chicken Salad from The Perfect Pantry.

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