Persian Chicken and Herb Fesenjan

Middle-eastern · 60 min · Chicken · gluten-free, dairy-free, high-protein

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Ingredients

• 2.5 lb bone-in chicken thighs
• 2 cups shelled walnuts
• 1/2 cup pomegranate molasses
• 1 large yellow onion
• 1 tsp ground turmeric
• 1/2 tsp ground cinnamon
• 1 tbsp sugar
• 2 tbsp olive oil

Method

1. Toast walnuts in a dry pan 5 minutes, then grind to a fine paste in a processor.
2. Brown chicken in oil in a Dutch oven, then set aside.
3. Soften sliced onion in the pot with turmeric and cinnamon, 6 minutes.
4. Stir in ground walnuts and 3 cups water; simmer 15 minutes until the oil rises.
5. Whisk in pomegranate molasses and sugar, return chicken, and simmer covered 25 minutes until tender.
6. Season with salt and adjust the sweet-tart balance before serving over rice.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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