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.
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 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
- 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
- Serve with saffron infused rice or see Note 2
- Garnish- mint sprig and pomegranate seeds
Instructions
- 1
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.
- 2
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.
- 3
In a blender add the toasted walnuts, chicken stock, turmeric, cumin, salt, nutmeg and black pepper. Puree until blended. Set aside.
- 4
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.
- 5
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.
- 6
Serve with Fesenjan spooned over rice of choice (See Note 2) and pomegranate seeds on top.