Keto Fesenjan (Walnut and Pomegranate Stew) with Chicken

Ingredients

• 1.5 lbs Chicken Thighs
• 2 cups Ground Walnuts
• 1/2 cup Pomegranate Molasses
• 1 medium Onion
• 2 tablespoons Olive Oil
• 1 cup Chicken Broth
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Turmeric powder
• 4 cups Cauliflower Rice

Instructions

1. 1In a medium bowl, combine the 1.5 lbs of chicken thighs with the 1 teaspoon of salt, the 1/2 teaspoon of black pepper, and the 1/2 teaspoon of turmeric powder. Toss the chicken thoroughly with your hands to ensure it is evenly coated with the seasonings.
2. 2Place a large, heavy-bottomed pot or Dutch oven on your stove over medium-high heat. Add the 2 tablespoons of olive oil to the pot. Once the oil appears shimmering, carefully add the seasoned 1.5 lbs of chicken thighs to the hot oil. Brown the chicken on all sides for approximately 3-4 minutes per side, until each piece is golden brown. Remove the browned chicken from the pot and set it aside on a clean plate.
3. 3Reduce the heat to medium. Add the 1 medium onion, finely chopped, to the same pot, scraping up any browned bits from the bottom. Cook the onion, stirring occasionally, for 5-7 minutes, until it has softened and become translucent.
4. 4Add the 2 cups of ground walnuts and the 1/2 cup of pomegranate molasses to the pot with the softened onions. Stir the mixture constantly for 2 minutes, until the walnuts become fragrant and the ingredients are well combined.
5. 5Pour in the 1 cup of chicken broth. Stir everything together in the pot, ensuring any remaining browned bits are scraped from the bottom and incorporated into the liquid. Bring the liquid to a gentle simmer.
6. 6Carefully return the browned 1.5 lbs of chicken thighs to the pot, nestling them down into the simmering sauce. Cover the pot tightly with a lid. Reduce the heat to low and allow the stew to simmer for 1 hour and 15 minutes to 1 hour and 30 minutes. The chicken should be very tender and easily pull apart with a fork, and the sauce should have thickened to a rich, stew-like consistency; stir occasionally to prevent sticking.
7. 7While the stew simmers, prepare the 4 cups of cauliflower rice. Place the 4 cups of cauliflower rice in a microwave-safe bowl or a medium saucepan with 2 tablespoons of water. Heat the cauliflower rice for 3-5 minutes, stirring halfway through, until it is tender and hot.
8. 8Serve the Keto Fesenjan immediately by spooning it generously over the prepared 4 cups of cauliflower rice.

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