Persian Pomegranate Chicken (Fesenjan)

Name: Persian Pomegranate Chicken (Fesenjan)
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters to 2 large yellow onions, chopped; 2 Tbsps unsalted butter; 3 Tbsps extra virgin olive oil; 5 Tbsps pomegranate molasses; 473 milliliters 1/2 pound walnut halves (about; 907 grams boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted; 473 milliliters chicken stock; 2 Tbsps sugar; 1 teaspoons turmeric; 0 teaspoons cinnamon; 0 teaspoons ground nutmeg; 0 teaspoons ground black pepper; 1 serving Salt; 118 milliliters fresh pomegranate arils for garnish (optional)

The recipe Persian Pomegranate Chicken (Fesenjan) can be made in approximately 2 hours and 10 minutes. One serving contains 815 calories, 34g of protein, and 63g of fat. This gluten free recipe serves 6. A mixture of to 2 onions, cinnamon, walnut halves, and a handful of other ingredients are all it takes to make this recipe so flavorful. If you like this recipe, take a look at these similar recipes: Fesenjan (Persian Pomegranate Chicken Stew), Persian Chicken or Duck in Pomegranate Walnut Sauce (Fesenjan), and Fesenjan (Pomegranate Chicken).

Instructions

Toast and grind the walnuts: You can toast the walnuts in one of two ways. You can either spread them out in a single layer in a large skillet, and toast them on medium high heat, stirring frequently until lightly toasted, OR you can spread them out in a single layer in a baking rimmed baking sheet, and toast at 350°F in the oven for 8 to 10 minutes.

Ingredients you will need

Walnuts

Spread

Toast

Equipment you will use

Baking Sheet

Frying Pan

Oven

In either case, once toasted, remove from heat and allow to cool. Once cool enough to handle, pulse in a food processor or blender until finely ground.

Equipment you will use

Food Processor

Blender

Brown the chicken pieces on all sides: In a large pan, heat 1 tablespoon of butter and 2 tablespoon of olive oil over medium-high heat.

Ingredients you will need

Chicken Pieces

Olive Oil

Butter

Equipment you will use

Frying Pan

When the butter has melted, pat the chicken pieces dry again and place the chicken pieces in the pan, working in batches if necessary to not crowd the pan, and cook until golden brown on all sides.

Ingredients you will need

Chicken Pieces

Butter

Equipment you will use

Frying Pan

Sprinkle the chicken with salt while they are cooking.

Ingredients you will need

Whole Chicken

Salt

Sauté the onions: Use a slotted spoon or tongs to remove the chicken from the pan, set aside.

Ingredients you will need

Whole Chicken

Onion

Equipment you will use

Slotted Spoon

Tongs

Frying Pan

Add a tablespoon of butter and a tablespoon of oil to the pan. Lower the heat to medium low.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add chopped onions to the pan and sauté until translucent, stirring on occasion to release the browned bits from the bottom of the pan.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add chicken and stock: Return the chicken pieces to the pan with the onions.

Ingredients you will need

Chicken Pieces

Whole Chicken

Onion

Stock

Equipment you will use

Frying Pan

Pour 2 cups of chicken stock over the chicken and onions. Bring to a boil, reduce to a simmer, cover and simmer gently for 30 minutes.

Ingredients you will need

Chicken Stock

Whole Chicken

Onion

Add ground walnuts, pomegranate molasses, sugar, spices, cover and cook: Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for 1 hour, stirring every 20 minutes or so to prevent the walnuts from sticking to the bottom of the pan.

Ingredients you will need

Pomegranate Molasses