Middle Eastern · Dinner
Pomegranate Walnut Chicken Stew
Braised bone-in chicken thigh and chickpeas simmer in a pomegranate molasses and walnut sauce with onion, garlic, and warm spices. A Persian fesenjan-style stew with tangy-sweet, nutty depth, served over basmati rice and finished with pomegranate seeds and fresh parsley.
$5
15 minsPrep
55 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
702Calories
52.3gProtein
34.8gFat
52.1gCarbs
24.3gSugar
8.6gFiber
941mgSodium
222mgChol
7.9gSat Fat
1120mgPotassium
115mgCalcium
5.4mgIron
0.9mcgVitamin B12
9.8mgVitamin C
Goes well with
Pinot Noir or light red wine
local
Pomegranate Molasses Mint Water
international
high-fiber
protein-rich
high-protein
Instructions
1
Prep
Pat chicken thigh dry, season with salt and pepper, finely dice onion and garlic, finely grind walnuts until coarse.
2
Sear
Heat olive oil in a small heavy pot over medium-high heat, brown chicken thigh on both sides for 4 minutes each until golden.
3
Sweat
Remove chicken, add onion and garlic to pot, sweat over medium heat for 4 minutes until soft and translucent.
4
Simmer
Add ground cinnamon, turmeric, walnuts, pomegranate molasses, stock, and chickpeas; return chicken, bring to gentle simmer, cover, and braise over low heat 40 minutes until sauce thickens and chicken pulls easily from bone, stirring occasionally.
5
Plate
Spoon rice onto plate, top with chicken thigh and sauce, scatter pomegranate seeds and parsley over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g bone-in chicken thigh, skin removed
- 2/3 cup80g walnuts
- 5 tbsp90g pomegranate molasses
- 2/3 cup110g cooked chickpeas
- 11 onion
- 4 cloves4 cloves garlic
- 1 1/2 cup360ml chicken stock
- 2 tsp2 tsp olive oil
- 1/2 tsp1/2 tsp ground cinnamon
- 1/4 tsp1/4 tsp ground turmeric
- 2 tbsp30g pomegranate seeds
- 2 tsp2 tsp fresh parsley
- 1/2 cup100g cooked basmati rice
- salt, to taste
- black pepper, to taste
