Fesenjan

Chicken and Pomegranate Stew

Is pomegranate season, ideal for this rich and flavorful stew made with chicken, pomegranate, pomegranate molasses, and ground walnuts.

The pomegranate molasses gives it a distinct sweet-tart flavor, while the walnuts add a creamy texture.

Pair this dish with a light red wine such as Pinot Noir or a fruity Zinfandel to complement the sweet-tart flavors of the pomegranate molasses. For those who prefer white wine, a Viognier or Riesling with its aromatic profile works beautifully as well. All available as retain at A Matter of Taste

Ingredients:

2 lbs chicken (thighs or breast)

2 cups ground walnuts

1½ cups pomegranate molasses (I get it at a persian store in Dublin, but you can easily get this in Amazon)

1½ cups of pomegranate seeds

1 medium onion, finely chopped

2 tbsp olive oil

2½ cups chicken broth

1 tbsp sugar (optional)

Salt and pepper, to taste

Instructions:

Heat olive oil in a large pot over medium heat. Add the onions and sauté until golden brown.

Add the chicken pieces and cook until browned on all sides.

Stir in the ground walnuts and cook for 2-3 minutes, ensuring they don’t burn.

Pour in the pomegranate molasses and chicken broth, then bring to a boil.

Reduce heat to low, cover, and simmer for 1-1.5 hours, stirring occasionally until the sauce thickens and the chicken is tender.

Season with salt, pepper, and sugar (if needed) to balance the tartness.

Garnish with pomegranate seeds

Serve with saffron rice.

Enjoy!