Pomegranate Walnut Braised Chicken — Fesenjan
Around 30% fewer calories and significantly lower saturated fat, walnut paste reduced by a third and chicken breast replacing bone-in thighs, with the full authentic sweet-sour depth of pomegranate molasses, the characteristic dark walnut sauce, and the slow-braised richness of the classic Persian dish.
Persian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 400g chicken breast into large chunks. Toast 100g walnut halves, finely grind. Finely dice 1 large onion. Measure pomegranate molasses, stock, spices, sugar. Season chicken with salt and pepper.
Sear
Heat 1 tsp olive oil in a heavy pan over medium-high heat. Brown chicken 3 minutes each side until golden. Set aside on a plate.
Saute
In the same pan over medium heat, cook onion 8 minutes until golden and soft. Add cinnamon, cardamom, turmeric; stir 1 minute until fragrant.
Build
Stir in ground walnuts over low heat for 2 minutes until they release oil and smell nutty. Add pomegranate molasses and stock, stir to combine.
Braise
Bring to a gentle simmer. Return chicken to the pan, cover, and braise over lowest heat for 45–50 minutes, stirring occasionally, until sauce is dark, thick, glossy. Taste and adjust with coconut sugar and seasoning as needed.
Plate
Serve braised chicken and sauce over steamed saffron rice, scattered with pomegranate seeds and fresh flat-leaf parsley.
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