Fesenjan (Walnut Pomegranate Chicken)
Fesenjan is a popular Persian stew full of tender chicken, chickpeas, and onions in a thick, spiced pomegranate and walnut broth.
Servings: 6
Ingredients
- 1.5 pounds chicken breast chopped (See Note 1)
- 1/2 tsp kosher salt
- 1/4 cup olive oil
- 2 yellow onions sliced
- 15 oz chickpeas drained, rinsed
- 1 cinnamon stick
Sauce
- 2 cups walnuts toasted
- 2 cups chicken stock
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ½ teaspoon nutmeg
- ½ teaspoon ground black pepper
- 1/2 cup pomegranate molasses
Serving
- Serve with saffron infused rice or see Note 2
- Garnish- mint sprig and pomegranate seeds
Instructions
- Heat the oil in a large deep skillet (or Dutch oven) over medium-high heat. Cook sliced onion in 2 batches for 4 to 5 minutes, or until a deep golden brown. Transfer to paper towel lined plate to drain, season with salt. Repeat with remaining onions. Leave remaining oil in pan to cook chicken.
- Toast walnuts in a dry skillet over medium heat for several minutes and fragrant. Do not burn or sauce will be bitter. Remove from pan and cool.
- In a blender add the toasted walnuts, chicken stock, turmeric, cumin, salt, nutmeg and black pepper. Puree until blended. Set aside.
- Heat large deep skillet (or Dutch oven) over medium-high heat with oil from onions and add 1 tablespoon oil. Transfer chicken to pan, saute for 5 minutes, or until golden in color on all sides.
- Scatter half the crispy onions on top of chicken, layer the chickpeas and cinnamon stick on top of onions. Pour the walnut sauce on top of chickpeas and drizzle the pomegranate molasses all over the top. Cover and cook on low for 15 minutes (20 minutes if using chicken thighs). Remove lid and stir through to mix everything. Remove and discard cinnamon stick.
- Serve with Fesenjan spooned over rice of choice (See Note 2) and pomegranate seeds on top.
Notes
- I use chicken breast meat because it has a lesser cook time. Feel free to use chicken thighs, skin on, bone in if preferred. Cook over medium heat, covered, for 10 minutes. Remove lid, turn chicken and cook for another 10 minutes.
- Rice suggestions: steamed saffron basmati rice, Sabzi Polo, Lubia Polo, Rice with Tahdig or Tachin.
Nutrition
Calories: 653kcal | Carbohydrates: 37g | Protein: 38g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 834mg | Potassium: 902mg | Fiber: 8g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 92mg | Iron: 4mg