Persian Chicken Stew with Walnuts and Pomegranate
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Calories
3569 kcal
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Course
Main Course
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Cuisine
Persian
Persian Chicken Stew with Walnuts and Pomegranate
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This Persian Chicken Stew (Fesenjan) is definitely NOT your average ordinary stew! A deliciously rich stew with impossibly tender chicken cooked in a walnut and pomegranate molasses sauce. A sweet and sour sensation that is a feast for the senses!
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Ingredients
- 1 cup (130g) walnuts
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 1 large onion , finely sliced
- 1 tsp salt
- ½ tsp ground pepper
- 2 cloves garlic , minced
- ½ tsp ground turmeric
- ½ tsp ground cinnamon or small cinnamon stick
- ½ cup (70g) dried sour cherries or dried cranberries
- 2 pounds (900g) diced chicken thighs , skinless and boneless
- 4 tbsp pomegranate molasses , or more as needed
- 2 cups (500ml) chicken broth or water
- 1 bay leaf
- salt and pepper , to taste
- 1 tsp sugar (only use if needed)
- 1 tbsp lemon juice (only use if needed)
- 3 tbsp fresh pomegranate seeds , to garnish
- 2 tbsp chopped parsley , to garnish
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Instructions
- Toast the walnuts in a large casserole (I used my beloved cast iron braiser) over medium heat, watching them carefully so they don't scorch. Set aside to cool slightly then grind to a fine powder using a food processor.
- Heat the butter and oil in the same skillet and add the sliced onion. Season with a little salt and pepper, cover the pan and cook for 20 minutes, stirring occasionally, over low heat.
- Add the minced garlic and cook for a minute until fragrant. Throw in the turmeric, cinnamon, bay leaf, sour cherries and diced chicken. Cook for 5 minutes until the chicken is sealed.
- Stir in the pomegranate molasses, chicken broth and ground walnuts. Bring to a simmer, partially cover the pan and cook for 15 -20 minutes or until the chicken is tender and stew has thickened.
- Discard the bay leaf and cinnamon stick. Have a taste and adjust the flavor, seasoning with salt and pepper and adding lemon juice or a little sugar to taste.
- Transfer the stew onto a platter and garnish with the chopped parsley and pomegranate seeds. Serve over rice, couscous or bulgur wheat.
Equipments used:
Notes
- Try to process the walnuts until the are very finely ground and a little buttery for a smoother sauce.
- I have kept the pomegranate molasses on the conservative side – you can add more to suit your taste!
- Store leftovers in an airtight container for up to 4 days. This stew tastes even more amazing the day after you make it, once the rich flavors have a chance to mellow and meld together.
- You can also freeze the stew for up to three months (minus the garnish). Thaw overnight in the refrigerator and reheat in a saucepan or the microwave until piping hot.
Nutrition Information
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Calories
3569kcal
(178%)
Carbohydrates
152g
(51%)
Protein
182g
(364%)
Fat
254g
(391%)
Saturated Fat
58g
(290%)
Polyunsaturated Fat
89g
Monounsaturated Fat
86g
Trans Fat
1g
Cholesterol
919mg
(306%)
Sodium
3222mg
(134%)
Potassium
3187mg
(91%)
Fiber
19g
(76%)
Sugar
87g
(174%)
Vitamin A
3924IU
(78%)
Vitamin C
27mg
(30%)
Calcium
340mg
(34%)
Iron
13mg
(72%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 3569 kcal
% Daily Value*
| Calories | 3569kcal | 178% |
| Carbohydrates | 152g | 51% |
| Protein | 182g | 364% |
| Fat | 254g | 391% |
| Saturated Fat | 58g | 290% |
| Polyunsaturated Fat | 89g | 524% |
| Monounsaturated Fat | 86g | 430% |
| Trans Fat | 1g | 50% |
| Cholesterol | 919mg | 306% |
| Sodium | 3222mg | 134% |
| Potassium | 3187mg | 68% |
| Fiber | 19g | 76% |
| Sugar | 87g | 174% |
| Vitamin A | 3924IU | 78% |
| Vitamin C | 27mg | 30% |
| Calcium | 340mg | 34% |
| Iron | 13mg | 72% |
* Percent Daily Values are based on a 2,000 calorie diet.
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