Fesenjan (Pomegranate Chicken)

From The Minimalist Baker:


A classic Persian dish made simple with a few time-saving techniques. Vegan optional and naturally gluten free. Plus, healthy and filling and perfect for gatherings or everyday weeknight meals.
Author: Minimalist Baker
Recipe type: Entree
Cuisine: Persian
Serves: 3-4

Ingredients
1 large yellow onion, diced
3-4 Tbsp olive oil
1/4 cup pomegranate molasses (or 1 8-oz. bottle pom juice)
1.5 cups walnut halves
2 boneless skinless chicken breasts, cut into 1.5-inch cubes*
2 cups low-sodium chicken stock*
2 Tbsp honey
1/2 teaspoon turmeric
1/4 tsp sea salt
pinch each cinnamon, nutmeg and black pepper
Optional: 1 cup uncooked white or brown rice (I used jasmine) for serving
Optional: 1 cup pomegranate arils and fresh parsley for garnish

Instructions
If you don’t have pomegranate molasses, make your own by pouring pomegranate juice into a small saucepan. Bring to a boil, then reduce heat, add a pinch of salt and a little lime juice and simmer for 45 minutes until reduced. Set aside to cool. You will have leftovers.

Next, toast walnuts in a shallow pan over medium heat for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside.
Next, if you’re serving with rice, start by rinsing 1 cup rice in a fine mesh strainer. Bring 2 cups water to a boil, add rice and a pinch of salt. Cover and turn to low. White rice should take 18-25 minutes; brown rice 30-40. Don’t open lid until it’s done. Fluff and set aside, covered.

Heat a large pot over medium heat. Once hot add 1 Tbsp olive oil and onions. Cook until soft, stirring occasionally.

In a separate pan over medium heat, cook the chicken in two batches in a bit of olive oil. Once browned, add it directly to the pot with the onions. Salt chicken while browning.

Once all the chicken is in the pot, add chicken stock and bring to a boil.

Reduce heat and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. Simmer for 15-25 minutes or more, until desired thickness is reached. Taste and adjust seasonings as needed.

Serve over rice or with naan. Garnish with pomegranate arils and parsley. Store leftovers covered in the fridge. Should keep for several days.


Notes
*Nutritional information reflects 1 of 4 servings with rice.
*Pomegranate molasses method from Javaneh’s Kitchen.
*Fesenjan adapted from Simply Recipes.
*Rice cooking method from The Kitchn.
*Keep this recipe vegetarian-friendly by subbing veggie stock for chicken stock and chickpeas or additional whole, roasted walnuts for the chicken. Keep it vegan by subbing agave nectar or maple syrup for honey.
*For a lighter version of this meal, sub cauliflower rice for regular rice.
Nutrition Information
Serving size: 2/3 cup with rice Calories: 672 Fat: 33 g Saturated fat: 3 g Carbohydrates: 67 g Sugar: 21 g Sodium: 234 mg Fiber: 3 g Protein: 28 g