Dairy-Free Fesenjan (Pomegranate Walnut Stew)

Ingredients

• about 680 g Chicken thighs
• 1 medium Onion
• 0.75 cup Sunflower Seed Butter
• 0.5 cup Pomegranate molasses
• 2 cups Chicken broth
• 2 tablespoons Olive oil
• 1 teaspoon Turmeric
• 0.5 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 4 cups Cooked rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Heat the 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat, which is 175°C.
2. 2Season the about 680 g of chicken thighs all over with the 1 teaspoon of salt, 0.5 teaspoon of black pepper, 1 teaspoon of turmeric, and 0.5 teaspoon of cinnamon.
3. 3Carefully place the seasoned chicken thighs into the hot pot and sear them on all sides until they are nicely browned, about 3-4 minutes per side. Remove the browned chicken from the pot and set it aside on a plate.
4. 4Add the medium onion, chopped, to the same pot. Cook, stirring occasionally, until the onion is softened and looks translucent, about 5-7 minutes.
5. 5Stir in the 0.75 cup of sunflower seed butter. Continue stirring for 1-2 minutes until it begins to melt and mixes with the softened onion.
6. 6Pour in the 0.5 cup of pomegranate molasses and the 2 cups of chicken broth. Stir everything together until well combined.
7. 7Return the seared chicken thighs to the pot. Bring the liquid to a gentle simmer, then immediately reduce the heat to low. Cover the pot tightly and let it cook for 1.5 hours, or until the chicken is very tender and easily pulls apart.
8. 8Taste the stew and add more salt and pepper if needed. Serve the Fesenjan hot over the 4 cups of cooked rice.

Substitutions

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