Fesenjan — Walnut and Pomegranate Chicken with peppers

Name: Fesenjan — Walnut and Pomegranate Chicken with peppers
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 4
Cuisine: persian
Ingredients: 650 g halal-certified boneless chicken thigh; 180 g walnut kernels; 90 g halal-certified pomegranate molasses; 150 g onion; 20 ml olive oil; 3 g salt; 1 g black pepper; 600 ml water; 120 g red bell pepper

Fesenjan — Walnut and Pomegranate Chicken with peppers. Independently written modern Persian halal variation, with broad culinary inspiration from Najmieh Batmanglij, Joon: Persian Cooking Made…

650 g halal-certified boneless chicken thigh
180 g walnut kernels
90 g halal-certified pomegranate molasses
150 g onion
20 ml olive oil
3 g salt
1 g black pepper
600 ml water
120 g red bell pepper

Remove seeds and cut the pepper into 1 cm pieces. Finely grind walnuts without forming a paste. Chop onion and cut chicken into 4 cm pieces.
Soften onion in oil for 6 minutes; add chicken and brown for 5 minutes. Add ground walnuts and stir for 2 minutes.
Add water, pomegranate molasses, salt and pepper. Bring to a gentle simmer, cover and cook for 35 minutes, stirring every 10 minutes to prevent sticking.
Add variation vegetables and simmer for 15–20 minutes until tender and chicken reaches 74 °C; spinach needs only the final 5 minutes. Adjust consistency with hot water if needed; serve four portions. Cool leftovers in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: stringparts — Wikimedia Commons, CC BY 2.0. Source: https://commons.wikimedia.org/wiki/File:Khoresht-e_fesenjan.jpg Licence: https://creativecommons.org/licenses/by/2.0 Resized and converted to JPEG; no crop. Walnut and pomegranate stew illustration; protein and added vegetables may differ.