Chicken and walnut fesenjan

Ingredients

• 4 pieces free-range chicken thighs
• 300 g walnut halves
• 1 piece yellow onion
• 120 ml pomegranate molasses
• 500 ml chicken broth
• 2 tbsp sunflower oil
• 20 g unsalted butter
• 1 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tbsp granulated sugar
• to taste fine salt
• to taste ground black pepper
• 4 tbsp pomegranate seeds
• 300 g basmati rice

Method

1. Process the walnut halves until you get a fine but still slightly oily powder; stop before it becomes a compact paste.
2. Heat a Dutch oven with the oil, then brown the chicken thighs on all sides until the skin is well colored and the bottom of the pot smells like roast; set aside.
3. In the same Dutch oven, melt the butter and add the finely sliced onion; let it sweat and then gently blond until supple, sweet, and golden around the edges.
4. Add the turmeric, cinnamon, and pepper, stir briefly until the spices are fragrant, then stir in the ground walnuts to coat them in the flavored fat.
5. Pour in the chicken broth little by little, stirring to form a thick, smooth sauce, then simmer gently until the walnuts start to release their oil on the surface.
6. Stir in the pomegranate molasses and sugar, then return the chicken to the pot; the sauce should be dark, glossy, and fluid enough to surround the pieces.
7. Partially cover and simmer over low heat until the chicken is very tender and the sauce coats the spoon; stir regularly to prevent the walnuts from sticking to the bottom.
8. Taste and adjust with salt, more molasses if you want more acidity, or a touch of sugar if the sauce seems too sharp; the final flavor should be bittersweet, rich, and fruity.
9. Serve the fesenjan piping hot with cooked basmati rice, then sprinkle with pomegranate seeds to add freshness, color, and a tart pop.

Nutrition

Per serving

Energy

1029.9 kcal

Protein

22.39 g

Carbohydrate

96.04 g

Fat

65.05 g

Fibre

7.24 g

Calcium

10.22 mg

Iron

0.83 mg

Magnesium

5.36 mg