Chicken Fesenjan (Walnut & Pomegranate Stew)

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil and let it warm for 1 minute.
2. 2Add the 1 large onion, chopped, to the pot. Sauté, stirring occasionally, until the onion is softened and translucent, about 5 minutes.
3. 3Add the about 680 g of chicken thighs to the pot. Brown the chicken on all sides, which should take about 5-7 minutes. Once browned, carefully remove the chicken from the pot and set it aside on a plate.
4. 4Add the 2 cups of ground walnuts, 1 teaspoon of turmeric, and 0.5 teaspoon of cinnamon to the pot. Stir constantly for 2-3 minutes until the walnuts are fragrant and lightly toasted. Be careful not to burn them.
5. 5Pour in the 0.75 cup of pomegranate molasses and the 2 cups of chicken broth. Stir well to combine with the walnut mixture. Bring the liquid to a gentle simmer.
6. 6Return the browned about 680 g of chicken thighs to the pot. Make sure the chicken is mostly submerged in the liquid. Cover the pot tightly, reduce the heat to low (122°C / 120°C), and let it simmer for at least 1 hour, or until the chicken is very tender and the sauce has thickened. Stir occasionally to prevent sticking.
7. 7Once the chicken is tender and the sauce has thickened, season the stew with 1 teaspoon of salt and 0.5 teaspoon of black pepper. Stir to distribute the seasoning evenly.
8. 8Serve the Chicken Fesenjan hot over the 4 cups of cooked rice.

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