Lunch · Persian
Chicken Fesenjan with Walnuts and Pomegranate
A Persian stew of tender chicken in a sauce of finely ground walnuts and reduced pomegranate, both sweet and tangy. Served with a small portion of basmati rice.
- per serving
- 639 kcal
- Protein
- 38 g
- Total time
- 1 h 40 min
- Makes
- 1 serving
- High protein
Instructions
Weigh 150 g of raw boneless, skinless chicken thigh, then cut it into three or four pieces. Slice the 70 g of onion. Finely grind the 30 g of walnut halves, then mix them with 60 ml of water into a soft paste.
Pour the 120 g of pure pomegranate juice and the 10 g of lemon juice into a small 12 to 14 cm saucepan. Simmer uncovered for about 15 minutes, until about 35 to 45 ml of concentrated liquid remains. Keep all of this reduction: the full 120 g of starting juice is counted, without swapping in a weight of molasses.
In a small Dutch oven, heat the 4 g of oil. Brown the onion over medium-low heat for 8 minutes, stirring, then add the chicken and cook for 5 minutes, turning it.
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