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Persian Chicken Stew (Fesenjan)

August 20, 2014 8 Comments

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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 | www.littlechefbigappetite.com 1

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 | www.littlechefbigappetite.com 2

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.

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

 

Print
Persian Chicken Stew (Fesenjan) Recipe
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

This Persian Chicken Stew with ground walnuts and pomegranate molasses (also known as Fesenjan) is a delicious meal on a chilly winter evening.

Course: Main Course
Cuisine: Mediterranean, Persian
Keyword: Chicken, Pomegranate Molasses, Walnuts
Servings: 4
Author: Rachel (littlechefbigappetite)
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*
  • 1 Tablespoon sugar
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground black pepper
  • 1/4 cup pomegranate arils (optional for serving)
  • Brown Rice 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 brown rice and sprinkle with fresh pomegranate arils.

Notes

*You can find pomegranate molasses in most grocery or specialty food stores (Whole Foods definitely carries it), but it's also very easy to make your own. Learn how here.

 

Pin this recipe for later:

Persian Chicken Stew (Fesenjan) Recipe | www.littlechefbigappetite.com Pinterest

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This Persian Chicken Stew is delicious on a chilly fall or winter evening. The combination of ground walnuts and pomegranate molasses make a delicious sweet and savory sauce! It's healthy and gluten-free! ll www.littlechefbigappetite.com

Filed Under: Gluten-Free, Poultry Tagged With: Chicken, Persian, Pomegranate Molasses, Rice, Stew, Walnuts

Previous Post: « Avocado Hummus
Next Post: Mediterranean Chicken Pita Sandwich »

Reader Interactions

Comments

  1. Nagi@RecipeTinEats

    March 10, 2015 at 6:21 pm

    I had to come by after seeing your comment on my blog because I love your blog name! you ARE tiny! He he!

    This recipe caught my eye because I love Persian / gulf / mediterranean style food. I was curious what was making it creamy – the ground walnuts! This is such an interesting recipe! Pinning!

    Reply
    • Rachel (littlechefbigappetite)

      March 11, 2015 at 7:46 am

      Thanks for stopping by, Nagi! I also love Mediterranean food and I hope you enjoy this recipe! 🙂

      Reply
  2. Serena

    April 10, 2015 at 11:17 am

    Uhm, I’m making this asap! Looks delicious!

    Reply
    • Rachel (littlechefbigappetite)

      April 10, 2015 at 11:52 am

      I think you’ll love it!!

      Reply

Trackbacks

  1. Homemade Pomegranate Molasses Recipe | Little Chef Big Appetite says:
    August 5, 2018 at 5:24 pm

    […] listed as an ingredient in some of my recipes (Muhammara / Pomegranate Molasses Dressing / Persian Chicken Stew) and thought it was silly to buy a bottle (or make your own!) for just one recipe – […]

    Reply
  2. Perfect Roast Chicken with Grapes & Red Wine Gravy Recipe says:
    August 7, 2018 at 7:59 am

    […] Persian Chicken Stew (Fensenjen) […]

    Reply
  3. Moroccan Chicken Stew with Dates and Olives | Little Chef Big Appetite says:
    January 4, 2019 at 9:45 am

    […] Persian Chicken Stew (Fensenjan) […]

    Reply
  4. Beef Meatballs with Pomegranate Sauce Recipe | Little Chef Big Appetite says:
    August 8, 2019 at 7:46 am

    […] Eastern or Mediterranean. That should come as no surprise to you, as I have countless Moroccan, Persian, Israeli, and Greek recipes on this […]

    Reply

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