I'm sure most of you are looking at this recipe have NO idea what Fessenjan is... that's ok, I'm going to tell you! There is a bit of a back story that goes with this recipe. About 6 years ago, I met my husband while working in a little Persian restaurant located in Grand Rapids, MI. It was a small place, but had incredible food. If you have never had authentic Persian food, I highly recommended it. Most of their food is naturally gluten and dairy free, and DELICIOUS. I had many favorites on the menu but Fessenjan was far and away the best. It is also known as a "Pomegranate and Walnut Stew", this sauce or "stew" is usually poured over chicken and served with rice. I say WHY mess with a good thing, that's exactly how I would eat it. I'm sure this is not something most of you have eaten before, and I am here to tell you that it WON'T disappoint!
Ingredients ............................ 1 Large Yellow Onion 4 Tbsp. Olive Oil 1/4 C. Pomegranate Molasses
12 Boneless Skinless Chicken Thighs *Cut In Cubes 4 Cloves of Garlic 1 1/2 C. Raw Walnuts 2 C. Chicken Stock 2 Tbsp. Honey 1/2 Tsp. Turmeric 1/8 Tsp. Cinnamon 1/8 Tsp. Nutmeg Black Pepper & Salt Pomegranate Seeds *Optional For Garnish Fresh Parsley *Optional For Garnish Instructions
1. If you do not have pomegranate molasses you are able to make your own! Get an 8 oz bottle of Pom Juice, bring it to boil and then turn the heat on low and let it simmer for about 45 minutes until it has reduced by half. You will not need all of it. 2. In a large skillet, make sure that you toast your walnuts! You will want to toast them over medium-low heat until fragrant. Make sure to keep an eye on them. Usually by the time you can really smell them, it's to late so be careful. Stir often and they usually only take about 8 minutes. After walnuts are toasted, place in food processor and blend completely. 3. In large pot use 3 tbsp of the olive oil to cook the chicken, make sure to season! After cooked through remove the chicken and place to the side. 4. Pour the remaining oil in the pot and add the onion which has been diced. After onions have sweat out, about 6-7 minutes add the minced garlic and cook an additional 2-3 minutes then add the cooked chicken and deglaze with chicken stock. Bring the whole mixture to a boil. 5. Reduce heat to medium low and add pomegranate molasses, honey, turmeric, cinnamon, nutmeg, pepper and walnuts. 6. Simmer for another15-25 minutes or more, until you reach your desired thickness. Taste and adjust seasonings to your liking. 7. Serve over rice, and garnish with pomegranate seeds and chopped parsley! This dish is also great with roasted veggies on the side! I recommend onions, peppers, and tomatoes!
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