Ingredients: |
Ingredients: 1 1/2 cups (5 ounces) walnut halves
2 pounds chicken drumsticks (4 to 6), patted dry
1/2 teaspoon fine sea or table salt, plus more as needed
Freshly ground black pepper
2 tablespoons ghee or olive oil
1 medium yellow onion (8 ounces), coarsely grated
2 cups water
1 cup (8 ounces) pomegranate molasses (see headnote)
3 tablespoons tomato paste
1 tablespoon honey or granulated sugar, plus more as needed (optional)
1 tablespoon fresh lemon juice, plus more as needed
1/4 teaspoon ground cinnamon
Toasted walnut halves, fresh pomegranate arils and thin strips of orange zest for garnish (optional)
Cooked white rice, preferably basmati, for serving
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Directions: |
Directions:Step 1
Position a rack in the middle of the oven and preheat to 350 degrees.
Step 2
Spread the walnut halves on a large, rimmed baking sheet and toast for 10 minutes, or until fragrant. Let cool completely, then grind them to a fine powder or paste in a nut grinder or food processor.
Step 3
Meanwhile, season the chicken with the salt and a few grinds of black pepper.
Step 4
In a large, lidded pot or Dutch oven over high heat, melt the ghee or heat the oil until it shimmers. Add the chicken, nestling the pieces into the pot in one layer, and let them brown on one side, 2 to 4 minutes, before flipping and cooking on the other side for another 2 to 4 minutes. Transfer the partially cooked chicken to a plate/bowl.
Step 5
Add the grated onion and cook, stirring occasionally, until light golden brown, about 4 minutes. Stir in the ground walnuts, letting them warm up until you can smell them, about 1 minute.
Step 6
Add the water, pomegranate molasses, tomato paste, honey or sugar, if using, lemon juice and cinnamon. Stir, to ensure the sauce is homogeneous, then add the chicken back to the pot. Bring the sauce to a boil. Lower the heat to medium-low, cover and bring to a steady simmer. Cook, adjusting the heat to maintain a gentle simmer, uncovering to stir periodically so nothing sticks to the bottom of the pot, until the sauce is reduced by about one-third, thickened and some of the fat has risen to the surface, about 45 minutes. The sauce should coat the chicken pieces, be quite thick and deep burgundy in color and when you drag your spoon through it, you should be able to get a glimpse of the bottom of the pot. If your sauce isn’t as thick as it should be, simmer uncovered a little longer. Taste, and adjust the flavor with more salt, honey or lemon juice, if desired.
Step 7
Remove from the heat, garnish with the walnut halves, pomegranate arils and orange zest, if desired, and serve family-style, with rice. |
This recipe for Fesenjan (Iranian chicken, walnut and pomegranate stew) is from