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Persian Chicken Stew
Persian Chicken Stew
Persian Chicken Stew, also known as Fesenjan, is a flavorful dish from Iran made with chicken, walnuts, and pomegranate molasses.
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Ingredients
- 4 chicken thighs bone in skin-on
- 1 large onion chopped
- 1 1/2 cups walnuts ground
- 2 cups pomegranate juice
- 3 tbsp sugar
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Heat the oil in a large pot over medium-high heat. Add the chicken and cook until browned on both sides, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
- In the same pot, add the chopped onion and saute until soft and translucent, about 5 minutes.
- Add the ground walnuts to the pot and stir continuously for about 5 minutes until it becomes fragrant and slightly darkened.
- Add the pomegranate juice, sugar, salt, and pepper to the pot and stir to combine.
- Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the chicken is cooked through and the sauce has thickened.
- Taste the sauce and adjust the seasoning as needed.
- Serve the Persian Chicken Stew hot with rice and garnish with pomegranate seeds and chopped herbs, if desired.
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 651kcal (33%)Carbohydrates: 35g (12%)Protein: 26g (52%)Fat: 48g (74%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 25gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 111mg (37%)Sodium: 101mg (4%)Potassium: 746mg (21%)Fiber: 4g (17%)Sugar: 27g (30%)Vitamin A: 98IU (2%)Vitamin C: 3mg (4%)Calcium: 74mg (7%)Iron: 2mg (11%)
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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