Go Back
Email Link
Print
Recipe Image
Smaller
Normal
Larger
Print
Middle Eastern Fesenjan
This Paleo-friendly chicken and walnut stew is a deceptively simple version of a classic Middle Eastern dish.
Author
Angela Sackett | Everyday Welcome
Ingredients
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
Directions
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.