Fesenjan Pomegranate Chicken
Hella Pomegranate: hearing my friends talk about the food that reminds them of their childhood makes me smile as I could relate. When I was talking to my friend Roz about a Persian dish called Fesenjan, she said she hasn’t tried it since she was 5 years old. Maybe it’s time to try again, Roz, because this dish was delicious! Fesenjan has a very unique flavor profile because it’s both savory and ever-so-slightly sweet. The magic ingredient is pomegranate molasses, but don’t those arils (the seeds) on top look like beautiful little jewels?!
Ingredients:
2 large yellow onions, chopped
2 tablespoons unsalted butter, divided
1/4 cup pomegranate molasses
1/2 pound walnuts, toasted for 10 minutes in a 350 degree oven
2 pounds boneless skinless chicken thighs, cut into 2 inch pieces
2 cups chicken stock
2 tablespoons sugar
1/2 teaspoon turmeric
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/4 teaspoon kosher salt
Extra-virgin olive oil
1/4 cup fresh pomegranate arils for garnish
Steamed rice (for serving)
Steps:
Grind your walnuts by putting them in a food processor and pulse until broken up. I tried it in a blender, and it did not work well. Set aside.
Season your cut up chicken thighs with kosher salt and pepper. Heat a few tablespoons of EVOO and 1 tablespoon of butter in a large dutch oven over medium-high heat. In batches, cook your chicken thighs until you brown them (about 3 - 4 minutes per side). Using a slotted spoon, remove the chicken to a plate and set aside.
Add in the onions and sauté until the onions are softened and translucent. Make sure you use a wooden spoon to scrape all the browned bits (aka chicken goodness) from the bottom of the pot. Return the chicken and juices to the pot along with the chicken broth. Reduce heat to simmer for 25 minutes, covered.
Add the ground walnuts, molasses, sugar, and spices. Continue to simmer for about 1 hour, uncovered. The sauce will reduce, but make sure you stir occasionally to prevent scorching.
To plate spoon the chicken and sauce over steamed rice. Garnish with pomegranate seeds, and enjoy!
