Fesenjan: Pomegranate Walnut Chicken

Ingredients

• 8 pieces chicken thighs, skin-on, bone-in
• 1.5 cups walnuts, finely ground
• ⅓ cup pomegranate molasses
• ½ cup pomegranate seeds (arils)
• 1 large yellow onion, sliced
• 3 cloves garlic, minced
• 1.5 cups chicken broth
• 2 tbsp olive oil
• ½ tsp turmeric
• 1 piece cinnamon stick
• 1 to taste salt and pepper
• 1 tbsp honey

Instructions

1. 1

   Pat chicken thighs dry with paper towels. Season generously with salt and pepper.

2. 2

   Heat olive oil in a large heavy pot over medium-high heat until shimmering.

3. 3

   Sear chicken thighs skin-side down without moving, 5-6 minutes until skin is golden. Flip and sear 3 minutes. Transfer to a plate.

4. 4

   Add sliced onion to the same pot. Sauté until softened and translucent, stirring, about 4 minutes.

5. 5

   Add minced garlic and turmeric. Stir constantly for 30 seconds until fragrant—don't let garlic burn.

6. 6

   Add ground walnuts. Stir for 1 minute to coat with oil and toast slightly.

7. 7

   Pour in pomegranate molasses and chicken broth. Stir well to dissolve walnut paste into sauce.

8. 8

   Return chicken thighs to the pot, skin-side up. Add cinnamon stick. Bring to a low simmer.

9. 9

   Cover partially and simmer for 25-30 minutes, until chicken is tender and sauce has thickened slightly.

10. 10

    Stir in honey and half the pomegranate seeds. Taste and adjust salt and pepper. Simmer uncovered 2 minutes.

11. 11

    Remove cinnamon stick. Transfer chicken to a serving platter. Pour sauce over top.

12. 12

    Scatter remaining pomegranate seeds and a drizzle of oil over the dish. Serve with rice.

Tools you’ll need

• large heavy pot with lid (5-quart minimum)
• paper towels
• wooden spoon
• slotted spoon
• serving platter

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