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walnut and pomegranate chicken stew (fesenjan) with crispy chickpeas
A rich, tangy, and savory Persian-inspired stew known as Fesenjan. This dish features succulent chicken thighs simmered in a deep, dark sauce made from crushed walnuts and pomegranate molasses. It is served here with a side of oven-roasted crispy chickpeas for added texture.
recipe by
phil
mainPersian4 servingsdairy freegluten free
1 / 4
20
prep (min)
90
cook (min)
110
total (min)
- •8 pieces chicken thighs, bone-in and skin-on
- •2.5 cups walnut halves
- •0.75 cups pomegranate molasses
- •2 medium red onions, finely chopped
- •2 cups chicken stock or water
- •1 tsp ground turmeric
- •1 tsp ground cinnamon
- •2 tbsp sugar (optional, to balance tartness)
- •1 can (15 oz) chickpeas, drained and rinsed
- •3 tbsp olive oil (divided)
- •1 tsp cumin (for chickpeas)
- •1 pinch salt and black pepper