Tag Archives: Stew

Gluten-Free Poultry

Persian Chicken Stew (Fesenjan)

I am in one of those phases where I just want to cook the same thing over and over again. It’s not due to a lack of imagination, but rather an addiction to some seriously delicious meals that have come out of my little kitchen recently.

One of them, in particular, is this incredible Persian Chicken Stew, also known as Fesenjan.

Persian Chicken Stew (Fesenjan) Recipe

In this stew chicken is slow cooked in a mixture of ground walnuts, my beloved pomegranate molasses, and an assortment of spices. While this meal does take a little bit more time than I typically like to spend on a weeknight meal, it’s worth it. This warm meal is incredibly comforting on a cold evening, but unlike plenty of “comfort foods,” this Persian Chicken Stew is very healthy.

Persian Chicken Stew (Fesenjan) Recipe

Feel free to increase this recipe if you’re serving more people or want leftovers – the stew reheats very well the next day! I serve this Fesenjen with rice and a side of vegetables, like my Spiced Roasted Carrots (a perfect pairing, in my opinion!). Next time, I am going to try to adapt this recipe for the slow cooker, first browning the chicken and sautéing the onions in pan, and then putting the rest of the ingredients in the slow-cooker to simmer all day.

Persian Chicken Stew (Fesenjan) Recipe

I hope your family loves this meal as much as we do!

 

Persian Chicken Stew (Fesenjan) Recipe
 
Prep time
Cook time
Total time
 
Serves: 4
Ingredients
  • 1 cup walnut halves
  • 2 Tablespoons extra-virgin olive oil
  • 1 lb. boneless skinless chicken thighs or breasts, trimmed of excess fat, cut into 1.5 inch pieces
  • 1 large yellow onion, chopped (1.5 cups)
  • 1 cup chicken stock
  • 3 Tablespoons pomegranate molasses (Make your own here)
  • 1 Tablespoon sugar
  • ¼ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground black pepper
  • ¼ cup pomegranate arils, optional for serving
Instructions
  1. Heat a large pan over medium heat. Once hot, add the walnut halves and toast, stirring reguarly for about 8 minutes. Be very careful not to let the walnuts burn. Once lightly browned, remove the walnuts from the pan and place on a plate to cool. Once cool, place in a food processor or blender and grind the walnuts until finely ground (like sand).
  2. Return the pan to medium heat and add 1 Tablespoon of the extra-virgin olive oil. Once hot, add the chicken pieces and brown on all sides. Sprinkle the chicken with salt while it is cooking. Once browned (but NOT cooked through), remove the chicken to a plate.
  3. Add the remaining olive oil to the pan, and then add the onions. Cook until translucent, 8-10 minutes. Stir occasionally to remove the brown bits from the bottom of the pan. Return the chicken to the pan and add the chicken stock. Bring to a boil, then reduce and simmer on very low heat for 15 minutes, covered.
  4. Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover again and cook on very low heat for 15-20 minutes, stirring occasionally. Remove from heat and adjust sugar/salt to taste.
  5. Serve with rice and sprinkle with fresh pomegranate arils.
 

Beef and Lamb Gluten-Free Main Meal Slow Cooker

Slow Cooker Beef Stew

I think it is safe to say I am slow cooker obsessed.

Let me preface all of this by saying, yes, I know I am WAAAAAY late to the slow cooker game. For a while now, everyone  has been telling me that I needed to get one. Given my busy work schedule and limited time in the evenings, I always acknowledged it would be a very helpful appliance to have in my kitchen. I loved the idea of coming home from a long day of work and having dinner already made and ready to eat!

Slow Cooker Beef Stew Recipe

When I arrived back to LA last week from my trip to Boston, there was a GIGANTIC package sitting on my porch. I was ecstatic when I opened it up to find a new shiny slow cooker from my brother and sister-in-law for the holidays! Seriously. Perfect. Gift. Remember when I told you Dave is the #1 gift giver? Well, he and Morgan nailed it again.

I broke in my slow cooker this weekend by making a delicious beef stew.

Slow Cooker Beef Stew Recipe

Travis and I prepped everything after breakfast on Sunday morning and then threw it all into the slow cooker for 7 hours.

Slow Cooker Beef Stew Recipe

I have made beef stews in my dutch-oven before, but despite long cooking times in an oven on very low heat, I still always found the beef was never as tender as I would have liked. I was excited to see what would happen to the beef this time by using the slow cooker.

Slow Cooker Beef Stew Recipe

Holy Moly, was this beef tender! It was falling apart just by the slightest touch from my fork — just the way I like it.

The best part was that when the evening rolled around (Sunday evening always seems to come too soon, doesn’t it?), I didn’t have to do anything! I just stirred in a few final ingredients and the stew was warm and ready to eat!

This was the most delicious beef stew I have ever had. The addition of the brown ale really amps up the flavor in the broth and after slow cooking all day, the beef, carrots, and potatoes were so tender and soaked with rich flavor through and through.

Slow Cooker Beef Stew Recipe

Travis and I couldn’t get enough of it. It was one of those meals where we both sat there not talking to each other, just saying “Mmmmm” with every bite we took.

Yup, I am so hooked on slow cooking. I am honestly sorry I waited this long to try it! If any of you guys have great slow cooker recipes, please pass them my way. I am ready to try everything!

 

Slow Cooker Beef Stew
 
Prep time
Cook time
Total time
 
Serves: 5-6
Ingredients
  • 2 lbs trimmed boneless chuck roast, cut into 2 inch pieces (I recommend buying 2.5lbs because once you trim the excess fat it will be about 2 lbs)
  • 1.5 teaspoons salt, divided
  • 1 teaspoon pepper, divided
  • 2 tablespoons canola oil, divided
  • 6 large garlic cloves, minced
  • 2 large yellow onions, sliced in half and cut into ½ inch thick slices
  • 12oz Nut Brown Ale (I used Samuel Smiths Nut Brown Ale)
  • 1¼ cups unsalted beef stock, divided* (I used Stock Options Classic Beef Stock)
  • 1 lb carrots, peeled and cut diagonally into 1-inch pieces
  • 1 lb red potatoes, quartered
  • 2 bay leaves
  • ½ teaspoon dried thyme
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon red wine vinegar
  • 1 Tablespoon Dijon mustard
  • Parsley for serving
Instructions
  1. Heat a large skillet over medium-high heat. Sprinkle the beef with ¼ teaspoon each of the salt and pepper. Add about a teaspoon of oil to the pan. Add half of the beef to the pan, cook for 5 minutes, turning to brown on all sides. Remove the beef from the pan and place in a heat-proof bowl. Repeat by adding another teaspoon of oil and the remaining beef. Remove the beef and any leftover juices from the pan.
  2. Add 1 tablespoon of oil to the pan. Add the garlic and onions and saute for about 4 minutes. Add the ale to the pan, scraping down to loosen any bits from the bottom. Bring to a boil and cook for 2 minutes. Stir in 1 cup of stock and the remaining 1¼ teaspoon salt and ¾ teaspoon pepper (*NOTE: If you could only find salted beef stock omit the added salt at this point, but add the pepper). Bring to a simmer.
  3. Pour the mixture into a 6-quart electric slow cooker. Add the beef, carrots, potatoes, bay leaves and thyme. Cover and cook on LOW for 7 hours.
  4. Combine the remaining ¼ cup stock and flour, stirring with a whisk. Stir the flour mixture into the stew and cook for 13-15 minutes until thickened. Stir in the red wine vinegar and dijon. Discard the bay leaves. Serve with fresh parsley.
Notes
**Recipe adapted from Cooking Light

Slow Cooker Beef Stew Recipe l www.littlechefbigappetite.com