Chicken Fesenjan

Even though we technically still have a few days left of summer, it sure does feel like fall! The days are shorter, the nights are cooler and everyone in NYC is rocking their cutest knitwear. Here is a perfect in-between seasons recipe to make that will warm your bellies and excite your tastebuds! Fesenjan is a Persian pomegranate walnut chicken stew that is sweet, savory, slightly sour and most importantly, crazy delicious. I first had the dish at my friends @sethrosenb and @kimizimi Persian-Jewish wedding and have literally been craving it ever since. My version is in no way authentic (I know the color is wrong) but the flavor is there and it’s packed with anti-inflammatory powerhouses like turmeric and bone broth. Here’s what you need:

INGREDIENTS
2 cups walnuts
1 lbs chicken thighs, cut into bite size pieces
2 Tbs olive oils
1 onion, small diced
2 Tsp turmeric
1 Tsp cumin
1/2 Tsp cinnamon
2 cups chicken bone broth
1/4 cup pomegranate syrup
Salt + pepper
Parsley and Pomegranate perils for garnish (please note I had no perils and my photo is much less pretty because of it but it still tasted amazing!)

INSTRUCTIONS:
1. Over medium heat, carefully toast walnuts until lightly browned and fragrant, about 8 minutes, being careful not to burn. Remove and let cool.
2. Using a food processor, grind toasted walnuts until fine. Don’t over process or else it will turn into walnut butter.
3. In a heavy bottom pot on medium high heat, heat olive oil until shimmering and cook chicken until browned, about 3-5 minutes per side. Don’t worry about cooking them through, they will continue to cook later. Set aside.
4. Add to onions and cook until almost translucent. Add spices, salt and pepper and cook for another minute to bloom spices and really bring out their flavor.
5. Add chicken back into pot and top with bone broth. Bring to a boil and turn back down to a simmer.
6. Add toasted ground walnuts and pomegranate syrup and mix until well incorporated. Cover and let simmer for one hour, stirring every 20 minutes.
7. Salt and pepper to taste, garnish with parsley and pomegranate seeds