Chicken Fesenjan with Pomegranate
Chicken Fesenjan with Pomegranate
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Walnut Pomegranate Sauce
- 2 cups walnuts
- 1 yellow onion, large, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1/2 cup pomegranate molasses
- 1 cup pomegranate juice, unsweetened
- 2 tablespoons granulated sugar, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup water, as needed, for thinning
For Garnish and Serving
- 1/2 cup fresh pomegranate arils
- 2 tablespoons fresh parsley, chopped, optional
- 3 cups basmati rice, cooked
Instructions
- 1
Preheat a large, dry skillet over medium heat. Add the walnuts and toast for 5 to 7 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 7 min
- 2
Once cooled, transfer the toasted walnuts to a food processor. Pulse until very finely ground, almost to a paste-like consistency. Set aside.
⏱️ 3 min
- 3
Season the chicken pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in batches and sear until browned on all sides, about 5 to 7 minutes per batch. Remove the chicken from the pot and set aside.
⏱️ 10 min
- 4
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same pot. Add the chopped yellow onion and sauté until softened and translucent, about 6 to 8 minutes.
⏱️ 8 min
- 5
Stir in the turmeric and cook for 1 minute until fragrant. Add the ground walnuts, pomegranate molasses, pomegranate juice, 2 tablespoons of granulated sugar, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the pot. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 6
Return the seared chicken to the pot, nestling the pieces into the sauce. Reduce the heat to low, cover the pot, and simmer for at least 45 minutes to 1 hour, or until the chicken is very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 60 min
- 7
Taste the Fesenjan and adjust seasoning as needed. You may want to add more sugar if the sauce is too tart, or more salt and pepper. If the sauce is too thick, add a little water (1/4 to 1/2 cup) until it reaches your preferred consistency.
⏱️ 2 min
- 8
Serve the Chicken Fesenjan hot over cooked basmati rice. Garnish with fresh pomegranate arils and chopped parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Fesenjan with Pomegranate
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil
For the Walnut Pomegranate Sauce
- 2 cups walnuts
- 1 yellow onion, large, finely chopped
- 1 tablespoon olive oil
- 1 teaspoon turmeric
- 1/2 cup pomegranate molasses
- 1 cup pomegranate juice, unsweetened
- 2 tablespoons granulated sugar, or to taste
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1/2 cup water, as needed, for thinning
For Garnish and Serving
- 1/2 cup fresh pomegranate arils
- 2 tablespoons fresh parsley, chopped, optional
- 3 cups basmati rice, cooked
Instructions
- 1
Preheat a large, dry skillet over medium heat. Add the walnuts and toast for 5 to 7 minutes, stirring frequently, until fragrant and lightly browned. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 7 min - 2
Once cooled, transfer the toasted walnuts to a food processor. Pulse until very finely ground, almost to a paste-like consistency. Set aside.
⏱️ 3 min - 3
Season the chicken pieces with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in batches and sear until browned on all sides, about 5 to 7 minutes per batch. Remove the chicken from the pot and set aside.
⏱️ 10 min - 4
Reduce the heat to medium. Add 1 tablespoon of olive oil to the same pot. Add the chopped yellow onion and sauté until softened and translucent, about 6 to 8 minutes.
⏱️ 8 min - 5
Stir in the turmeric and cook for 1 minute until fragrant. Add the ground walnuts, pomegranate molasses, pomegranate juice, 2 tablespoons of granulated sugar, 1/2 teaspoon of kosher salt, and 1/4 teaspoon of black pepper to the pot. Stir well to combine. Bring the mixture to a gentle simmer.
⏱️ 5 min - 6
Return the seared chicken to the pot, nestling the pieces into the sauce. Reduce the heat to low, cover the pot, and simmer for at least 45 minutes to 1 hour, or until the chicken is very tender and the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
⏱️ 60 min - 7
Taste the Fesenjan and adjust seasoning as needed. You may want to add more sugar if the sauce is too tart, or more salt and pepper. If the sauce is too thick, add a little water (1/4 to 1/2 cup) until it reaches your preferred consistency.
⏱️ 2 min - 8
Serve the Chicken Fesenjan hot over cooked basmati rice. Garnish with fresh pomegranate arils and chopped parsley, if desired.
⏱️ 5 min