My Grandmother’s Pomegranate-Molases Glazed Chicken with Walnuts

A Family Heirloom Recipe

In the heart of our family kitchen, the aroma of simmering spices and sweet pomegranates often filled the air, signaling that a cherished dish was in the making. This was my grandmother’s signature recipe: Pomegranate-Molasses Glazed Chicken with Walnuts, a culinary treasure passed down through generations. This dish, deeply rooted in Persian cuisine, is reminiscent of the traditional stew known as Fesenjan, celebrated for its rich blend of sweet and sour flavors derived from pomegranate and walnuts.

My Grandmother’s Pomegranate-Molasses Glazed Chicken with Walnuts

A Glimpse into Tradition

Fesenjan, or Khoresh Fesenjan, is a classic Persian stew that showcases the harmonious combination of ground walnuts and pomegranate molasses, resulting in a luscious, tangy sauce enveloping tender pieces of chicken or duck. This dish is often reserved for special occasions and is a staple during Persian New Year celebrations, symbolizing prosperity and the richness of life.

Ingredients and Preparation

To recreate this family heirloom inspired by traditional Persian flavors, you’ll need:

Ingredients:

• 1.5 cups walnut halves

• 2 tablespoons olive oil

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground nutmeg

• Salt and freshly ground black pepper, to taste

• 2 pounds bone-in, skin-on chicken thighs and drumsticks

• 1/2 cup pomegranate molasses

• 2 tablespoons honey

• 2 cups low-sodium chicken stock

• 1/4 cup fresh pomegranate seeds (arils), for garnish

• Fresh parsley or cilantro, chopped, for garnish

Instructions:

Toast the Walnuts:

Preheat your oven to 350°F (175°C). Spread the walnut halves on a baking sheet and toast for about 8-10 minutes, or until they become fragrant and lightly golden. Allow them to cool slightly, then finely grind them using a food processor until they reach a breadcrumb-like consistency.

Sauté Aromatics:

In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, approximately 5 minutes. Stir in the minced garlic and cook for an additional minute.

Add Spices:

Incorporate the ground turmeric, cinnamon, nutmeg, salt, and pepper into the onion and garlic mixture. Cook for another minute to allow the spices to become aromatic.

Brown the Chicken:

Season the chicken pieces with salt and pepper. Push the onion mixture to the sides of the pan and place the chicken pieces skin-side down in the center. Brown the chicken on all sides, about 4-5 minutes per side.

Combine Ingredients:

Once the chicken is browned, add the ground walnuts to the pan, stirring to combine with the onions and spices. Pour in the pomegranate molasses, honey, and chicken stock, ensuring the chicken pieces are mostly submerged in the liquid.

Simmer:

Bring the mixture to a gentle boil, then reduce the heat to low, cover, and let it simmer for about 1 to 1.5 hours. Stir occasionally to prevent sticking and ensure even cooking. The sauce will thicken and develop a rich, deep flavor.

Adjust Seasoning:

After simmering, taste the sauce and adjust the seasoning with additional salt, pepper, or a touch more honey if you prefer a sweeter profile.

Serve:

Transfer the chicken and sauce to a serving platter. Garnish with fresh pomegranate seeds and chopped parsley or cilantro. This dish pairs wonderfully with steamed basmati rice or warm flatbread.

Notes:

1. If pomegranate molasses is unavailable, you can create a substitute by reducing pure pomegranate juice with a bit of sugar and lemon juice until it reaches a syrupy consistency.

2. For a smoother sauce, you can blend the walnut-onion mixture before adding the chicken back into the pan.

This recipe offers a harmonious blend of tangy and sweet flavors, with the walnuts adding a delightful texture to the succulent chicken. Enjoy your culinary journey into Persian-inspired cuisine!

A Dish Steeped in Memories

Each time I prepare this pomegranate-molasses glazed chicken, I'm transported back to my grandmother's kitchen, where stories were shared, and traditions were upheld. It's more than just a meal; it's a connection to our heritage, a testament to the enduring power of family recipes that carry the essence of our ancestors' culinary wisdom.

Embracing this recipe allows you to experience a slice of Persian culture, savoring the intricate dance of flavors that have delighted palates for centuries.

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