Fesenjan is usually a chicken dish with a thick stew-textured sauce that you serve over rice. It is traditionally made with chicken breast, but because I LOVE dark meat (so does lil man), I updated the recipe to be less stew-like and go with whole chicken legs!
Keep reading for my Fesenjan (chicken with walnut and pomegranates) recipe!
What you need:
- 2tbsp grapeseed oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 chicken whole legs (or breast)
- 1 onion, minced
- 1 serrano pepper, minced
- 1 cup water
- 1 cup chopped walnuts
- 1/3 cup pomegranate puree
- 1tbsp tomato paste
- 2tbsp lemon juice
- 1tbsp honey
- 1/4 tsp saffron, infused with 1/3 cup hot water
Infuse saffron in 1/3 cup hot water and set aside.
Heat oil in a large pan and brown the chicken legs on each side. Add half of the onion and serrano pepper, fry for 2-3 minutes. Pour in water, bring to boil, then simmer for 15 minutes.
Meanwhile, heat remaining oil in separate pan, saute remaining onion until translucent. Add chopped walnuts, and fry for 2-3 minutes. Make sure to stir frequently so walnuts don’t burn. Stir in the pomegranate and tomato purees, lemon juice, honey and saffron liquid. Simmer over low heat for 5 minutes.
Pour the walnut sauce over chicken. Cover and simmer over low heat for 30 minutes, until meat is cooked.
Serve over rice. Now go FK on it!