Chicken Fesenjoon

Ingredients

Ingredients

• 2100 g skinless chicken thighs
• 360 g yellow onions
• 472 g walnut halves
• 500 ml chicken stock
• 300 g pomegranate molasses
• 7 g turmeric
• 3.5 g cinnamon
• salt
• black pepper
• 90 g rendered chicken fat
• 15 g olive oil
• fresh pomegranate seeds
• fresh parsley

Instructions

1. Preheat the oven to 350 F and spread the walnuts in a single layer on a baking sheet.
2. Toast the walnuts for 8 to 10 minutes, stirring halfway, until lightly golden and fragrant, then let cool completely.
3. Grind the cooled walnuts in a food processor to a coarse paste, then add 60 g cold water and process until smooth and beige.
4. Remove the skin from the chicken thighs, cut into small pieces, and render the fat slowly in a skillet over low to medium-low heat for 10 to 15 minutes.
5. Strain the rendered fat and reserve the crispy skin if desired.
6. Season the chicken thighs with salt and pepper, then sear in 30 g rendered fat until golden brown on both sides.
7. Remove the chicken and set aside, then add 60 g rendered fat to the pot and sauté the onions until golden and caramelized, about 10 minutes.
8. Add the walnut paste to the onions and cook over medium-low heat for 5 to 7 minutes, stirring frequently.
9. Stir in the turmeric, cinnamon, salt, and pepper, then gradually add the chicken stock while stirring to form a smooth base.
10. Stir in the pomegranate molasses, bring to a gentle simmer, then nestle the seared chicken into the sauce.
11. Cover and simmer on low heat for 2 hours, stirring every 15 to 20 minutes.
12. Uncover for the final 30 to 60 minutes to thicken the sauce, adding a splash of stock if it becomes too thick.
13. Remove the chicken from the pot, shred the meat, and return it to the sauce.
14. Taste and adjust seasoning with salt and pepper, then serve over basmati rice garnished with pomegranate seeds and herbs.

Notes

Shredding the chicken at the end creates a more integrated texture; stir frequently during the uncovered simmer to prevent sticking.