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Fesenjaan – Chicken in a Pomegranate & Walnut sauce

Ingredients – Serves 4 (2 pieces of chicken each)


Toast walnuts a moderate oven (180C) for 8-10 minutes or until golden brown and fragrant. Once cooled, transfer to a food processor or blender and blend into a fine meal. Set aside. 

Heat a large pot ( a heavy based pot is best) over medium heat and add 2 Tbsp light olive oil. once heated up add the sliced onions. Cook until soft.  Once onions are browned, add your chicken pieces and seal directly in the pot with the onions. Salt chicken while browning.

Add all the other ingredients into a blender to make a creamy coloured sauce.

Once the chicken in sealed on both sides add the sauce to the chicken and stir through.

Simmering away slowly!

Simmer gently for an hour to an hour and 30 minutes, until desired thickness is reached. You may need to leave the lid off for the last 20min to help the sauce reduce to a thick dark chocolate coloured sauce.

Taste and adjust seasonings as needed.

Not the prettiest of stews but oh so delicious!
The most colourful plate of food!
Pomegranate Molasses

Making pomegranate molasses is easier than you think and I highly recommend making your own.