fesenjān
Ingredients
- 2 lbs chicken thighs, skin-on and bone-in, patted dry
- 1 cup pomegranate molasses
- 1 cup roasted unsalted walnuts, finely ground
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup unsalted chicken stock
- 1/4 cup pomegranate seeds, divided
- 2 tbsp extra-virgin olive oil
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Season chicken thighs on both sides with salt, pepper, and turmeric. Heat olive oil in a heavy-bottomed Dutch oven or large covered skillet over medium-high heat until shimmering. Sear chicken skin-side down for 5-6 minutes until golden brown, then flip and sear for another 4 minutes. Remove chicken to a plate.
- In the same pot, add sliced onion and cook over medium heat for 4-5 minutes, stirring occasionally, until softened and slightly caramelized. Add minced garlic and cook for 1 minute until fragrant.
- Stir in tomato paste and cook for 2 minutes, then add ground walnuts, stirring constantly for 1-2 minutes to toast them slightly and combine with the oil.
- Deglaze the pot with pomegranate molasses, scraping up any browned bits. Add cinnamon, cayenne pepper, and chicken stock. Whisk until smooth and the sauce reaches a light simmer.
- Return chicken thighs skin-side up to the pot, nestling them into the sauce. The liquid should come halfway up the sides of the chicken. Cover with a lid and simmer over medium-low heat for 35-40 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part of the thigh.
- Taste the sauce and adjust seasoning with salt and pepper. If the sauce seems too thick, thin with 2-3 tbsp additional stock. If too thin, simmer uncovered for 3-5 minutes to reduce slightly.
- Transfer chicken to a serving platter. Spoon the fesenjān sauce over the chicken, then garnish generously with pomegranate seeds and remaining toasted walnuts. Serve immediately with basmati rice or flatbread.
Inspired by Amanda Freitag’s winning fesenjān. This is a plausible recreation, not the chef’s original recipe.