Tuesday, April 8, 2014

Tasty Tuesday: Chicken Fesenjan - Persian Chicken Stew with Pomegranates and Walnuts

When I meal plan, I put all my ideas onto a Pinterest board called Cooking Wish List. If you follow that board, you probably noticed I have been on a Persian kick recently. We visited an amazing Persian restaurant twice last month and I have been dreaming of delicious Persian food ever since.

This dish, Chicken Fesenjan, is amazing with a capital A. I loved the recipe from Minimalist Baker because it uses shortcuts to save time without sacrificing taste. Tasty chicken is slowly simmered in a walnut and pomegranate sauce that gets thick and rich and beautiful by the time it's done. Spoon it over basmati rice and top it with pomegranate arils and mint and you'll see why I'm on a Persian kick. :)

This recipe comes from the amazing Minimalist Baker. Make sure you check out the deliciousness she has to offer! I've also included her recipe (with my changes) below.
1 large yellow onion, diced
3-4 Tbsp olive oil
1/4 cup pomegranate molasses (or 1 8-oz. bottle pom juice)
1.5 cups walnut halves
2 boneless skinless chicken breasts, cut into 1.5-inch cubes*
2 cups low-sodium chicken stock
2 Tbsp honey
1/2 teaspoon turmeric
1/4 tsp sea salt
pinch each cinnamon, nutmeg and black pepper
Jasmine rice
Pomegranate arils and fresh mint for garnish


Make your own pomegranate molasses by bringing a bottle of pomegranate juice, a pinch of salt and a squeeze of lime to a boil. Reduce heat and let simmer for 45 minutes.

Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Watch them closely or they'll burn (like mine did!) Once cooled, you can blend them in a food processor or put them in a plastic bag and smash them with a rolling pin. They'll be much coarser, but I liked the texture.

Cook the rice according to package instructions.

Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally. Put the onions into a bowl and set aside. Add more olive oil and add chicken cubes. When they're browned on all sides, add the onions back to the pan and salt the mixture.

Next, add the chicken stock and bring to a boil.

Mix the honey and spices together and add to the chicken mixture. Reduce heat and add the pomegranate molasses and walnuts.  Stir everything together, cover and simmer for 15-25 minutes, or until desired thickness is reached. Adjust seasonings if needed.

Serve over rice and top with mint and pomegranate arils. Try not to devour right away :)

We ate ours with pita bread, hummus, and a Persian eggplant dip. Hope you enjoy!

1 comment :

  1. Looks so good! I noticed your pinterest Persian kick, and I'm glad you tried this... looks worth a try :)