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Persian Chicken (Fesenjan) with Pomegranate Jewels - An impressive freezer recipe made with ground nuts and pomegranate molasses. Ready in 40 minutes.

Persian Chicken with Pomegranate Jewels

Ingredients

  • 2 tbsp. butter
  • 1 medium brown onion peeled and diced
  • 3 chicken breasts diced
  • 1 cup walnuts
  • 2 cloves garlic peeled and minced
  • 1/4 cup ground almonds
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • pinch of ground black pepper
  • 1/4 tsp cinnamon
  • zest of half a lime
  • 2 cups of chicken stock
  • 2 tbsp. honey
  • 1/4 cup pomegranate molasses

To Serve:

  • Seeds from half of a fresh pomegranate
  • Small bunch flat-leaf parsley roughly chopped

Instructions

  1. Melt the butter in a large frying pan/skillet and add the onions. Fry for 2 minutes and then add the chicken. Cook for 5 minutes, until sealed, stirring occasionally.
  2. Whilst the chicken is cooking, place the walnuts in a food processer and blend just until they turn to fine crumbs. Don't over-blend or you'll end up with walnut paste.
  3. Add the walnuts, garlic and ground almonds to the pan and cook with the chicken for 1 minute. Add in the turmeric, salt, pepper, cinnamon and lime zest, stir and cook for a further minute.
  4. Add the chicken stock, honey and three-quarters of the molasses. Stir, bring to a gentle bubble and simmer for 15 minutes, stirring occasionally.
  5. Taste the stew, add more molasses if needed. Cook for a further 5 minutes and then serve on top of boiled rice or cous cous.
  6. Top with pomegranate seeds and chopped parsley.

Recipe Notes

To store in the freezer, allow the Persian stew to cool as quickly as possible, then place in a sealed tub and freeze for up to 1 month (don't add the pomegranate seeds or parsley).
Defrost in the fridge or at room temperature, then reheat in a pan until piping hot.
Serve topped with pomegranate seeds and chopped parsley.