Description
This Persian-Style Pomegranate Chicken Stew, known as Fesenjan, is a rich and flavorful dish featuring tender chicken thighs simmered in a luscious sauce made with ground walnuts and tangy pomegranate juice. Enhanced with aromatic spices like cinnamon and turmeric, this comforting stew offers a perfect balance of sweet, sour, and savory notes, garnished beautifully with fresh pomegranate seeds and parsley.
Ingredients
Scale
Chicken and Seasoning
- 2 pounds chicken thighs, bone-in and skinless
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
Vegetables and Oil
- 1 large onion, diced
- 3 tablespoons extra virgin olive oil
Stew Base
- 1 cup walnuts, finely ground
- 2 cups homemade or store-bought chicken stock
- 1 cup pure pomegranate juice
- 1/4 cup packed brown sugar
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon cayenne pepper (optional)
Garnish
- Fresh pomegranate seeds
- Chopped parsley
Instructions
- Warm the oil: Warm the olive oil in a large pot or Dutch oven over medium heat to prepare for sautéing.
- Sauté onions: Add the diced onion and cook, stirring occasionally, until the onions are soft and golden, about 5 minutes, which builds the stew’s flavor base.
- Season and brown chicken: Season the chicken thighs with sea salt, black pepper, cinnamon, and turmeric. Add them to the pot and brown on all sides for about 8-10 minutes to develop color and flavor.
- Add walnuts: Stir in the finely ground walnuts and cook for an additional 2 minutes to blend the nutty flavor into the dish.
- Add liquids and sweeteners: Gradually pour in chicken stock and pomegranate juice, then add brown sugar and lemon juice. Stir everything thoroughly to combine the flavors evenly.
- Simmer gently: Bring the mixture to a gentle simmer, then cover the pot and reduce the heat to low.
- Cook stew: Let the stew cook uncovered or partially covered for 45 minutes to 1 hour, stirring occasionally, until the chicken is tender and the sauce thickens to a rich consistency.
- Season to taste: If desired, sprinkle in cayenne pepper for heat and adjust salt and sweetness to your preference.
- Serve and garnish: Serve the stew warm, garnished with fresh pomegranate seeds and chopped parsley for a fresh, vibrant finish.
Notes
- Bone-in, skinless chicken thighs provide optimal flavor and tenderness for this stew.
- Using freshly ground walnuts enhances the texture and richness.
- Homemade chicken stock improves depth of flavor but store-bought works well too.
- Adjust sweetness and acidity by varying brown sugar and lemon juice to suit your taste.
- Cayenne pepper is optional, add it only if you prefer a bit of heat.
- This stew tastes even better the next day as flavors meld together.
