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Fesenjan (Persian chicken, walnut and pomegranate stew)
Serves 6-8 Starters and mains
Ingredients
- 300g walnut halves
- 3tbsp vegetable oil
- 1.2kg boneless, skinless chicken thighs, cut into 5cm pieces
- 1tsp kosher salt, plus extra to season
- 1⁄4tsp freshly ground black pepper
- 1 large onion, finely chopped
- 480ml chicken stock
- 1 bay leaf
- 240ml pomegranate molasses
- 2tbsp honey, or more as needed
- 1⁄2tsp ground turmeric
- 1⁄2tsp ground cinnamon
- pomegranate seeds, to serve
- fresh flat-leaf parsley, chopped, to serve
- Dutch oven or other large, heavy saucepan with lid
Method
Put the walnuts in a large pan set over a medium-low heat and toast, shaking occasionally, for 5-7 minutes, until fragrant and lightly browned. Remove the pan from the heat and allow to cool. Transfer the cooled nuts to a food processor and pulse until finely ground with a few slightly larger pieces. Set aside.
Meanwhile, heat 2tbsp of the oil in a Dutch oven or other large wide saucepan set over a medium-high heat. Season the chicken on both sides. Working in batches, sear the chicken pieces, turning once, for 2-3 minutes per side, until golden on both sides. Transfer the seared chicken to a plate and set aside.
Add the remaining 1tbsp of oil to the Dutch oven along with the onion and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes, until softened and lightly browned. Stir in the ground walnuts, chicken stock, bay leaf, pomegranate molasses, honey, turmeric, cinnamon, 1tsp salt, and 1⁄4tsp pepper. Bring the mixture to a boil, then turn the heat to medium-low, add the browned chicken pieces back to the pan, cover, and cook for around 30 minutes, stirring often, until the chicken is cooked through. Uncover the pan, reduce the heat to medium, and continue cooking, stirring often, for 10-15 minutes, until the sauce thickens into a rich stew.
Remove from the heat, taste, and stir in a little more salt, pepper or honey, if desired. Serve hot with pomegranate seeds and parsley sprinkled over the top. Store leftovers, covered and chilled for up to 3 days.
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