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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Servings: 6 people
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
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.