Chicken Pomegranate Stew-Fejesan
Persian dish that is sweet, tangy, and savory made in 1 pot that is cooked over low heat until fork tender!
Ingredients
- 2 large yellow onions, thinly sliced
- 2 tbsp unsalted butter
- 3 tbsp olive oil
- 5 tbsp pomengranate molasses
- 2 cups walnut halves, toasted
- 2 lbs chicken thighs
- 2 cups chicken stock
- 2 tbsp plus 2 tsp of sugar
- 1/2 tsp turmeric
- 1 cinnamon stick
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- salt to taste
- pomegranate seeds for garnish optional (have to be in season)
Instructions
- Toast the walnuts on stove top or in 350-degree F. oven for 8-10 minutes. Cool. Toss in food processor with 1/4 cup cold water while it's running until a fine paste is formed.
- Add a tbsp. of butter and oil to a frying or dutch oven pan and saute the onions over medium-low heat. Scrape the brown bits and once onions are carmelized; deglaze the pan with a little wine or stock. Set aside.
- Brown the chicken thighs in batches over medium-high heat in the same pan with 1 tbsp. butter and 2 tbsp. of olive oil. Once again deglaze pan with wine.
- Add in the onions, walnut paste, spices, pomagranate molasses, sugar, salt/pepper, and stock. Bring to a boil over medium heat then reduce to low heat, cover and simmer for an hour. Check it every 20 minutes to stir and make sure it doesn't burn!
- Garnish with pomegranate seeds and parsley.
Notes
- You can find pomegranate molasses at ethnic grocery stores, buy it online, or make your own. Click here for recipe.
- Make sure to grind the walnuts down to a paste so your sauce doesn't have a grainy texture
- Add less pomegranate molasses as it can be sour tasting. You can always add more if desired.