dinner · dairy-free
Chicken fesenjan
Boneless chicken thighs simmered in a tangy sauce of ground toasted walnuts and pomegranate molasses, served over rice. Rich, sour and a little sweet.
- Time
- 50min
- Steps
- 4
Ingredients
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Allergens
Contains tree nuts.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Toast the walnuts in a dry skillet over medium heat until they smell nutty. Let them cool, then pulse in a food processor to a coarse flour, stopping before they turn into butter.
-
2
Dice the onion and cut the chicken into large chunks. Warm the oil in a saucepan, season the chicken with the salt, and brown it in batches, moving each batch to a plate.
-
3
Soften the onion in the same pan. Add the ground walnuts and chicken stock, scraping up the browned bits, and simmer gently for 10 minutes, stirring often.
-
4
Stir in the pomegranate molasses, return the chicken and simmer 15–20 minutes more, stirring occasionally, until the sauce is thick enough to coat a spoon and the chicken reaches 74°C (165°F). Spoon over warm rice.
