Khoresht-e Fesenjan (Chicken and Pomegranate Stew)
- 4 Tbsp 4 Tbsp 4 Tbsp Organic Coconut Oil
- 1.5 lb 1.5 lb 1.5 lb boneless skinless Chicken Thigh
- 1 whole 1 whole 1 whole Onion, small, diced
- 1.5 cup 1.5 cup 1.5 cup Almond Meal, or walnut meal, do not use a fine flour
- 2 cup 2 cup 2 cup Free Range, Low Sodium) Chicken Broth (Organic, or water
- 1 cup 1 cup 1 cup pure Pomegranate Juice
- 1 tsp 1 tsp 1 tsp Turmeric Powder
- 2 pinch 2 pinch 2 pinch Salt and Pepper, to taste
- 2 tsp 2 tsp 2 tsp Raw Honey, maple syrup or sweetener of choice, optional
- Cut chicken thighs into 1 1/2 - 2-inch chunks and season with turmeric and lightly with salt and pepper.
- Heat 2 Tbsp oil in a large dutch oven or soup pot over medium heat. Add chicken and cook 2-3 minutes each side, until chicken is no longer pink on the outside and a slight golden brown crust is formed. You want the chicken to get golden brown and not steamed, so work in batches if necessary and do not crowd the pot. Remove chicken to a plate or dish.
- Add remaining 2 Tbsp oil and onions to the pot and cook 5 minutes, until onions are just beginning to turn translucent.
- Add nut meal and cook for 1 minute, stirring constantly.
- Add stock/water and pomegranate juice. Bring to a boil, reduce heat, and add chicken. Keep at a gentle simmer for 45 minutes to one hour, stirring occasionally; stew should be thickened/reduced to the consistency of prepared oatmeal, and chicken should be very tender.
- Taste and add sweetener (if desired) and salt and pepper to taste.
- Serve on its own or over cauliflower rice, white rice or tah dig and garnish individual servings with pomegranate seeds if desired.
I used boneless, skinless thighs because that's what's available to me here in the sticks as far as being of a quality I find acceptable--plus it was easy for the kids to eat. Bone-in, skin-on thighs would work great too--just use what you have! I don't know what options there are for clean pomegranate juice in stores, but I made my own by whirring the seeds of 2-3 pomegranates that felt heavy for their size in my blender and straining the mixture through a fine sieve. Khoresht-e fesenjan is traditionally a somewhat tart dish, but sugar is a common addition for those who prefer it sweeter, and you can add the sweetener of your choice as desired (I have never added any). This recipe will feed 4-6. It fed two adults and four young children with plenty to go around; a few had seconds, and there were no leftovers. If you're strictly feeding adults or older children, I would plan on it serving four.
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