Total time · 90 min
Persian Chicken Fesenjan with Walnuts and Pomegranate
Ground walnuts thicken a tart pomegranate sauce around braised chicken.
- Prep
- 20 min
- Cook
- 70 min
- Servings
- 4
Indicative estimates
- Energy per serving
- ~229 kcal per serving partial estimate
- Ingredient value
- ~$12.71 partial estimate; 4 of 7 ingredients estimated
Ingredients
- 650 g Chicken thighs
- 180 g Walnuts
- 90 ml Pomegranate molasses
- 1 piece Onion
- 400 ml Chicken stock
- 15 g Sugar
- 50 g Pomegranate seeds
Directions
- 15 min
Toast walnuts without scorching, grind coarsely, and brown the chicken.
- 64 min
Simmer chicken, onion, and ground walnuts in stock until the chicken reaches 165 °F (74 °C) and the sauce thickens, then stir in pomegranate molasses.
- 11 min
Balance tartness and sweetness, then scatter pomegranate seeds over each serving.