Persian Chicken Stew (Fesenjan)

Persian Chicken Stew, known as Fesenjan, is rich and flavourful with toasted walnuts, pomegranate molasses and a hint of orange. The sparkling pomegranate arils create a spectacular presentation and learning the pomegranate hack is always fun for home cooks.

this gluten free recipe

Pomegranate season is from October to January but I don't start seeing them until November. That's when I think of Pomegranate Pear Guacamole, a must for holiday parties, and any version of my Falafel bowl.

Ingredients

The tiny red, jewel like seeds of a pomegranate are not actually seeds. These little arils each contain the white seeds of the pomegranate. Arils are tart and juicy while the seeds are crunchy and together they're the only edible part of a pomegranate.

• chicken thighs
• olive oil
• cinnamon stick
• turmeric, cinnamon & nutmeg
• orange
• gluten free chicken stock
• pomegranate molasses
• maple syrup
• walnuts
• chickpeas
• pomegranate
• parsley

See recipe card for exact amounts.

How To Remove Seeds from a Pomegranate

Every fruit seems to have a trick and the hack for getting the arils our of a pomegranate is to do it under water. Here's how.

• First put on an apron then cut the pomegranate in half on a cutting board. There will be some juice on the board but it shouldn’t go squirting across the room.
• Put a bowl of water in the sink then submerge one half of the pomegranate into the water cut side down.
• Gently push the clumps of arils into the water while removing them from the surrounding white pith.
• When all the arils are separated they will sink to the bottom and the white pith will float to the top. Discard the floating pieces and you have arils to use.

All this just for the garnish and it's totally worth it.

Pomegranate Molasses

Pomegranate molasses is a Middle Eastern specialty ingredient that should be naturally gluten free (famous last words). You can find it at specialty food shops, Middle Eastern grocery stores and online, buy pomegranate molasses.

Once you have it you'll want another recipe or two to use it in, right! I use it to make both the tahini dressing and pomegranate dressing for my Middle Eastern Falafel Bowl. You can also drizzle it on a salad like you might use balsamic glaze.

If you bought pomegranate molasses for the first time and made this Persian Chicken Stew let me know what you thought in the comments below.

Persian Chicken Stew (Fesenjan)

Known as Fesenjan, this dish is rich and flavourful with toasted walnuts, pomegranate molasses and a hint of orange. The sparkling pomegranate arils create a spectacular presentation and learning the pomegranate hack is always fun for everyday cooks.

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Course: Main Course

Cuisine: Persian

Keyword: persian chicken stew

Servings: 6 people

Author: Cinde Little

Ingredients

• ▢ 12 bone-in chicken thighs
• ▢ 1 tablespoon olive oil
• ▢ 1½ medium onions, chopped about 2 cups
• ▢ 4 garlic cloves, chopped
• ▢ 1 cinnamon stick
• ▢ 1 teaspoon turmeric
• ▢ ½ teaspoon cinnamon
• ▢ ½ teaspoon nutmeg
• ▢ ½ teaspoon pepper
• ▢ 3 large strips of orange zest (removed with a vegetable peeler)
• ▢ 2 cups gluten free chicken stock
• ▢ ¼ cup pomegranate molasses
• ▢ 2 tablespoon maple syrup
• ▢ 1 teaspoon salt
• ▢ 2 cups whole walnuts
• ▢ 1 can chickpeas, drained (19 oz/540 ml)
• ▢ GARNISH – ¼ cup pomegranate arils and chopped parsley

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Instructions

• Heat large pot on medium-low heat and toast walnuts until golden, 8-10 minutes. Transfer to plate. Finely grind in nut grinder or food processor.
• Add oil to the same pot and heat on medium-high.
• Sprinkle chicken with salt and pepper. Sear until nicely browned on both sides, 3-4 minutes per side. Remove and set aside.
• Add onions and cook until soft, about 5 minutes. Add garlic and cook another 3 minutes.
• Add cinnamon stick, turmeric, cinnamon, nutmeg, pepper and orange zest. Cook stirring for 1-2 minutes until fragrant.
• Add chicken stock, scraping up browned bits.
• Add pomegranate molasses, maple syrup, salt, chicken and ground walnuts. Bring to a boil.
• Cover and reduce heat to low. Simmer for 45 minutes, stirring occasionally.
• Uncover stew, add chickpeas and simmer to reduce, 10-15 minutes.
• Garnish with pomegranate arils and fresh parsley.

Notes

For a vegetarian version use vegetable stock and 2 cups of cooked lentils in place of the chicken.