Fesenjãn (Persian Pomegranate & Walnut Chicken Stew)

Fesenjãn (Persian Pomegranate & Walnut Chicken Stew) Ingredients

1 whole chicken (abt 1.6 kg, cut into 4-6 pieces)3 cups onion (finely diced)2 tbsp butter2 tbsp olive oil5 tbsp pomegranate molasses2 cups walnuts2 cups chicken stock1 tbsp brown sugar or honey1/2 tsp turmeric powder1/4 tsp cinnamon powder1/4 tsp ground nutmeg1/4 tsp ground black pepper1 tsp salt

Garnish

pomegranate arilsparsley (chopped)walnuts

Steps

Toast walnuts in a pan on medium low heat until they turn golden brown, transfer into a blender & pulse into a fine powder.In a large pot, heat 1 tbsp of butter & olive oil each, over medium high, add chicken & cook until they turn brown on all sides (sprinkle 1/2 tsp salt while chicken is cooking)Remove chicken, add 1 tbsp of butter & olive oil each, lower heat to medium low, add onions & sauté until translucent, stirring frequently to scrape browned bits stuck on the base of the pot.Add chicken stock, bring to a boil, reduce to a simmer, add chicken back in, cover & cook for 30 mins.Add walnuts, pomegranate molasses, sugar, remaining salt, black pepper & spices, cover & cook on low heat for 1 hr, stirring every 15 mins to prevent sauce from burning.Remove from heat, taste to adjust seasoning, transfer into serving plate, garnish (optional) & serve.