Chicken Fesenjan

Prep time 15 min Cook time 25 min

Crushed walnuts laced with tangy-sweet pomegranate molasses and fragrant spices gives you this Persian cuisine’s iconic Chicken Fesenjan stew.

Late Sunday lunch with friends started with a discussion about Francis Fukuyama’s new book on identity, which is a must read. He lucidly explains the historical and philosophical context of identity and why identity politics is front and center today. Given my own complicated Palestinian/English/Greek ethnicity, identity is also a subject that is close to my heart.

As is often the case at our home, the conversation turned to food, its role in defining ethnic cultures and a sense of identity. That was followed by a heated debate about the source of centuries old Middle Eastern dishes. Ask anyone from the region and you will get very conflicting and passionate views. As is my wont, I stirred up the conversation pot and professed (with some validity) that the Ottomans played a large part in bringing many of these exotic dishes to our table. 

Of course Persian cuisine influenced cooking throughout the Middle East well before the Ottomans and raised the bar even higher by infusing their own dishes with hints of complex aromas from India to bring us delightful combinations of flavors. 

This recipe is all about that. Crushed walnuts laced with tangy-sweet pomegranate molasses and fragrant spices to give you Persian cuisine’s iconic Chicken Fesenjan that comes from the Caspian region in the north. With a little creativity and deft time management you can have a delicious version of this dish along with saffron rice prepped and cooked in about 40 minutes.

What you need (for two)

• A generous pinch of saffron threads
• A bay leaf
• 1/2 cup basmati rice
• 2 cups chicken stock – divided. (chicken stock cubes or organic Better Than Bouillon paste will do).
• 1 cup walnut halves
• 3-4 skinless, boneless chicken thighs
• 2-3 tbsp turmeric
• Sat and pepper
• 3-4 tablespoon extra-virgin olive oil divided
• 1 large onion, thinly sliced
• 1/4 cup pomegranate molasses ( Available from most Middle Eastern grocery stores).
• 1 Tsp brown sugar
• Pomegranate seeds & chopped fresh parsley for garnish (optional)

What to do

• Dissolve the saffron in 8 tablespoons of boiling water and set aside.

Make the saffron rice

• In a saucepan add a 1 tablespoon olive oil and rice and over a medium heat stir for a minute to coat grains.
• Add a cup of chicken stock, half the saffron liquid (with some stamens) and a bay leaf. Bring to a boil, cover, and then reduce heat to a low simmer. Cook for 15-20 minutes.

Make the chicken

• While the rice is cooking toast walnuts in small frying pan on a medium heat for about 4 minutes stirring continuously to avoid burning. Set aside.
• Cut thighs in half and add salt, pepper and dust with turmeric. Heat a large nonstick skillet over medium heat. Add a tablespoon of olive oil and brown chicken thighs about 4 minutes on each side. Remove thighs and set aside on a plate.
• In the same skillet, add 2-3 tablespoon olive oil. Add sliced onion and sauté on a medium heat for about 3 minutes until soft. Remove form heat.
• Once the walnuts are cooled, grind walnut in a food process until coarsely ground. 2-3 seconds. You want to avoid having a mash rather than coarse texture.
• In a bowl, mix walnuts and 1/4 cup of molasses until you have a thick paste.
• Add paste to onions, add a cup of chicken broth, remaining saffron and brown sugar and stir until smooth.
• Bring mixture to a boil then reduce heat to medium and return chicken to skillet. Simmer uncovered until liquid is reduced and the sauce thickens (about 15-20 minutes), stirring frequently to avoid walnuts sticking to the bottom of the pan. ( Add chicken stock if sauce gets too thick)
• Salt to taste add more brown sugar if too tart. You want a sweet and sour taste.
• Serve on a bed of saffron rice.

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