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Spiced Pomegranate Chicken with Walnuts Recipe

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  • Author: Elina
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Persian

Description

Spiced Pomegranate Chicken with Walnuts is a festive and flavorful twist on traditional Persian Fesenjan. This savory dish features tender chicken thighs simmered in a spiced pomegranate and coconut milk sauce, enriched with toasted walnuts and garnished with fresh pomegranate seeds and parsley. Perfect for a special dinner, it combines tangy, sweet, and aromatic flavors in a comforting, hearty dish.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons coconut oil
  • 1.5 lb boneless skinless chicken thighs, fat trimmed, cut into 1” cubes
  • 1 large shallot, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 teaspoon cumin
  • ½ teaspoon cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 cup pomegranate juice
  • ½ cup chopped walnuts
  • ½ cup coconut milk
  • 1 tablespoon honey
  • ½ cup pomegranate seeds
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Heat the oil and brown the chicken: Heat a dutch oven over medium-high heat and add the coconut oil. Once shimmering, add the chicken cubes, sprinkle with a pinch of salt, and toss to coat evenly in the oil. Sauté, stirring frequently, for 7-8 minutes until the chicken is browned and no longer pink inside.
  2. Sauté shallots, garlic, and ginger: Add the thinly sliced shallot to the pot and sauté, stirring occasionally, until softened, about 3-4 minutes. Then add the minced garlic and grated ginger; sauté, stirring constantly, for 2 minutes to develop aroma.
  3. Add and toast spices: Stir in the cumin, cardamom, cinnamon, kosher salt, and ground pepper. Cook, stirring frequently, for 1-2 minutes until the spices are very fragrant and well incorporated.
  4. Deglaze with pomegranate juice: Pour the pomegranate juice into the pot and use a wooden spoon or rubber spatula to scrape up the browned bits stuck to the bottom. Stir continuously until the pot is clean and the flavors combine.
  5. Add walnuts, coconut milk, and honey: Stir in the chopped walnuts, coconut milk, and honey, mixing everything together thoroughly to blend the rich and sweet flavors.
  6. Simmer the chicken: Bring the liquid to a boil, then reduce heat to medium-low. Cover the pot and simmer for 20 minutes. After 20 minutes, crack the lid and continue to simmer uncovered for another 10 minutes, stirring occasionally. Simmer until the sauce thickens and the chicken is tender and starting to fall apart.
  7. Serve and garnish: Ladle the finished chicken over steamed rice or your preferred base. Garnish with fresh pomegranate seeds and chopped parsley. Serve immediately and enjoy this festive dish.

Notes

  • Use fresh pomegranate seeds (arils) for the best texture and flavor, or pre-packaged seeds as a convenient alternative.
  • Ensure to stir occasionally while simmering to prevent the sauce from scorching on the bottom of the pot.
  • This dish pairs beautifully with fluffy steamed rice or couscous.
  • The recipe can be made spicier by adding a pinch of chili flakes if desired.
  • Leftovers keep well refrigerated for up to 3 days and reheat gently on the stovetop.

Find it online: https://recipes.mbeams.com/spiced-pomegranate-chicken-with-walnuts-recipe/