Persian Chicken Stew in Walnut and Pomegranate Sauce Fesenjan
Ingredients
- 1/4 cup canola oil
- 2 pounds chicken thighs, cut into 2- to 3-inch pieces
- 1 large onion, sliced thinly
- 2 cups walnuts, ground in food processor or if you want to be traditional, with a mortar and pestle
- 1.5 cups chicken stock
- 2/3 cup pomegranate molasses
- 1/2 teaspoon ground cardamom
- 1 tablespoon salt
- Ground black pepper, to taste
- Fresh pomegranate arils, for garnish (optional)
Instructions
Persian Chicken Stew in Walnut and Pomegranate Sauce (Fesenjan) serves 8 original recipe by Food52.
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