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1 ½ cups walnut halves, toasted
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6 large skinless, bone-in chicken thighs (2 1/2-3 pounds)
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¾ teaspoon salt, divided
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¼ teaspoon ground pepper
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1 tablespoon extra-virgin olive oil
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1 large onion, sliced
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¼ cup water
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¼ teaspoon ground cinnamon
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¼ teaspoon saffron
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⅛ teaspoon ground cardamom
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1 cup low-sodium chicken broth
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⅓ cup pomegranate molasses (see Tips)
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2 tablespoons honey
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1 tablespoon lemon juice
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¼ cup Pomegranate seeds & chopped fresh parsley for garnish
Chicken Fesenjan
Laced with tangy-sweet pomegranate molasses and fragrant spices, this healthy and delicious Persian stew is traditionally prepared for festive occasions. Here we make it with chicken for a quick and easy dinner but it can also be made with lamb stew meat for special occasions. Serve with brown rice to sop up any extra sauce.
Nutrition Information
115
Calories
16g
Carbohydrates
20g
Protein
559mg
Potassium
7g
Fiber
15g
Sugar
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