Persian Chicken and Herb Fesenjan
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Middle-eastern · 70 min · Chicken · gluten-free, dairy-free, high-protein
688 cal
38g protein
26g carbs
48g fat
per serving · estimated
Ingredients
- 1 1/4 lb bone-in chicken thighs
- 1 cup shelled walnuts
- 1/4 cup pomegranate molasses
- 1 large yellow onion
- 1/2 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 1/2 tbsp sugar
- 1 tbsp olive oil
Method (tap to check — screen stays awake)
- Toast walnuts in a dry pan 5 minutes, then grind to a fine paste in a processor.
- Brown chicken in oil in a Dutch oven, then set aside.
- Soften sliced onion in the pot with turmeric and cinnamon, 6 minutes.
- Stir in ground walnuts and 3 cups water; simmer 15 minutes until the oil rises.
- Whisk in pomegranate molasses and sugar, return chicken, and simmer covered 25 minutes until tender and cooked through (165°F).
- Season with salt, adjust the sweet-tart balance, and stir in most of the parsley and mint, scattering the rest over the top before serving over rice.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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