Fesenjan (Pomegranate Chicken

• Gluten free
• Paleo

• Meat

  • 2 Chicken breasts, boneless skinless

• Produce

  • 1 Yellow onion, large

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Condiments

  • 2 tbsp Honey
  • 1/4 cup Pomegranate molasses

• Baking & Spices

  • 1 pinch Cinnamon
  • 1/4 tsp Sea salt
  • 1/2 tsp Turmeric

• Oils & Vinegars

  • 3 tbsp Olive oil

• Nuts & Seeds

  • 1 1/2 cups Walnut, halves

Found on minimalistbaker.com

Description

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

Directions

• If you dont 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 youre 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. Dont open lid until its 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.

Nutrition