Gluten-Free Fesenjan (Walnut and Pomegranate Stew)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Ground walnuts
• 1 cup Pomegranate molasses
• 1 large Onion
• 2 tablespoons Gluten-free all-purpose flour
• 2 tablespoons Olive oil
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Turmeric
• 4 cups Water

Instructions

1. 1In a large pot, heat olive oil over medium heat. Add chopped onion and cook until softened, about 5 minutes.
2. 2Add chicken thighs and brown on all sides.
3. 3Stir in turmeric, salt, and pepper.
4. 4Add ground walnuts and gluten-free flour to the pot. Stir to coat the chicken and onions.
5. 5Pour in pomegranate molasses and water. Bring to a simmer, then reduce heat to low.
6. 6Cover and simmer for at least 1.5 hours, or until the chicken is very tender and the sauce has thickened.
7. 7Stir in sugar to balance the tartness of the pomegranate molasses. Adjust seasoning to taste.
8. 8Serve hot with gluten-free rice.

Substitutions

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