Gluten-Free Fesenjan (Walnut Pomegranate Stew)

Ingredients

• 1.5 lbs Chicken thighs
• 2 cups Ground walnuts
• 0.75 cup Pomegranate molasses
• 1 medium Onion
• 4 cups Chicken broth
• 2 tablespoons Olive oil
• 1 teaspoon Turmeric
• 0.5 teaspoon Cinnamon
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 teaspoon Saffron threads
• 0.5 cup Pomegranate seeds

Instructions

1. 1Place a large, heavy-bottomed pot or Dutch oven over medium heat (350°F/175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, carefully place the 1.5 lbs of chicken thighs into the pot. Brown the chicken thighs on all sides, about 3-4 minutes per side, then remove them from the pot and set aside on a plate.
2. 2In the same pot, add the 1 medium onion, which has been chopped. Cook the onion over medium heat, stirring occasionally, until it is softened and translucent, about 5-7 minutes.
3. 3Add the 1 teaspoon of turmeric and the 0.5 teaspoon of cinnamon to the pot with the onions. Stir constantly and cook for 1 minute until the spices are fragrant.
4. 4Stir in the 2 cups of ground walnuts. Cook for 2-3 minutes, stirring constantly to prevent the walnuts from burning. The walnuts will become slightly darker and more aromatic.
5. 5Return the browned 1.5 lbs of chicken thighs to the pot. Pour in the 0.75 cup of pomegranate molasses and the 4 cups of chicken broth. Stir everything to combine.
6. 6Bring the stew to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot tightly, and cook for at least 1.5 hours (90 minutes), or until the chicken is very tender and the sauce has thickened. Stir occasionally to ensure nothing sticks to the bottom.
7. 7During the last 15 minutes of cooking, stir in the 0.25 teaspoon of saffron threads. Season the stew with the 1 teaspoon of salt and the 0.5 teaspoon of black pepper. Taste and adjust seasoning if needed.
8. 8Serve the Gluten-Free Fesenjan hot. Garnish each serving with the 0.5 cup of pomegranate seeds. This stew is best served with plain basmati rice.

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