Any time I found similar recipes for a chicken and walnut stew, they called for pomegranate molasses. I couldn’t find it near me, so I combined steps (because shortcuts are always better, anyway) and built the sour-sweet flavors of molasses and vinegar and pomegranate right into the stew itself.
Middle Eastern Flavors and in particular, Indian flavors, weren’t something I ever tried until the last decade or so. Although one grandparent was adventurous and several grandmas and grandpas in my family were incredible cooks, for the most part southern and traditional American flavors (think pot roast, mashed potatoes and iceberg lettuce) made up most of my culinary adventuring as a kid. I think it may be why I love playing with flavors as an adult, and I always love the play on sweet, sour, and salty in one dish.
The idea of nuts (walnuts especially, maybe?) in a savory stew may be unfamiliar to you, but they add such a delicious texture and additional layer of nutrients and flavors in this Middle Eastern Fesenjan. So even if it sounds different, I encourage you to give it a try. Making it a Paleo chicken stew was a fun challenge, as well!
- 2 cups walnuts ground
- 2 pounds boneless skinless chicken thighs (if preferred, use skin-on)
- 2 ½ teaspoons salt divided
- 1 teaspoon pepper
- 3 tablespoons olive oil plus 1 tablespoon salted butter divided
- 2 sweet yellow onions diced
- 4 teaspoons minced garlic
- 1 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup pomegranate juice
- 1 tablespoon molasses
- 2 tablespoons maple syrup
- 2 cups chicken stock or broth
- 1 cup pomegranate seeds for garnish
- zest from one orange for garnish
-
Season chicken thighs with 1 teaspoon each salt and pepper.
-
Heat a large, shallow stock pot over medium-low heat and toast the ground walnuts about five minutes, stirring gently, until golden.
-
Scoop toasted walnuts on a plate to cool.
-
Wipe out pot and add 2 tablespoons olive oil and chicken thighs; cook until golden brown.
-
Remove chicken and set aside.
-
Add remaining tablespoon olive oil and butter to pan, still over medium heat.
-
Saute onions and cook until translucent, about 5-6 minutes.
-
Add garlic and spices and cook for 3-4 minutes or until fragrant.
-
Add pomegranate juice, molasses, and maple syrup, and bring to a low boil.
-
Stir for 3-5 minutes or until mixture just starts to thicken.
-
Stir in broth, scraping bits from bottom of pan, and add remaining 2 teaspoons salt, the seared chicken, and ground walnuts; bring back to a boil.
-
Cover and reduce heat to low; simmer 45 minutes, covered, or until stew has thickened.
-
(Remove cover and gently stir every 10 minutes or so to prevent sticking.)
-
To serve: top with fresh pomegranate seeds and orange zest and serve alone or over cauliflower rice.
If it isn’t Middle Eastern Fesenjan, what adventurous recipe is going on your meal plan this week?
(Maybe you want to give these recipes a try as well?)
- Shrimp Egg Roll In a Bowl that’s grain-free, dairy-free, and simply delicious
- Paleo “Cheese”burger Soup is warm, comforting, and strangely addictive
- Air Fryer Sweet Potato Hash makes for an amazing fast breakfast bowl
- Grab some tips for easy meal planning with a free printable here
What are your favorite comfort foods, or unusual recipes? These are some of my favorites to serve when friends come to visit!
Inspiring {spicy-sweet with a pop of crunchy and sour} welcome,
Angela
1 Comment