2 lbs boneless chicken thighs and/or breast, cut into medium pieces
2 large yellow onions, chopped
8 ounces walnuts, toasted in a pan and finely ground
2 tbsp unsalted butter
3 tbsp extra virgin olive oil
5 tbsp pomegranate molasses ( 3 tbsp to taste)
2 cups chicken stock
½ tsp turmeric
¼ tsp cinnamon
¼ tsp nutmeg
¼ tsp black pepper
2 tbsp sugar (optional)
Make sure that the chicken is cut into fairly large chunks, as they will be stewing and may break apart when stirring. Spread the chicken pieces out as flat as possible and sprinkle on a good amount of salt. Allow them to sit out for 10-15 minutes, then pat them dry with a paper towel.
Heat the butter and extra virgin olive oil over medium-high heat. Once the butter has melted, add the chicken pieces in without overcrowding. Work in batches if needed to adequately brown the chicken.
Once all the chicken is browned, remove it from the pot and add the chopped onions in. Lower the heat to medium low and saute until translucent and beginning to stop, scraping up all the fond from the bottom. Add in a tbsp or two of water if the fond is hard to get.
Return the chicken to the pan and add the chicken stock. Bring to a boil, reduce to a simmer, and cover. Simmer on low for 30 minutes.
Stir in the ground walnuts, 5 tbsp pomegranate molasses, the spices, and sugar (optional). Cook covered on low heat for 1 hour, stirring occasionally to prevent the walnuts from sticking to the bottom of the pan. Halfway through this stewing time, taste the stew. You may want to add more pomegranate molasses to increase the sourness to your own taste, and I added around 4 tbsp more.
Remove from heat and adjust the salt and sugar levels to taste. The chicken should be incredibly tender at this point. Serve hot over rice and optionally garnish with pomegranate seeds.
A Persian stew with chicken slow cooked along with ground toasted walnuts and pomegranate molasses. A very flavorful and unique tangy dish, traditionally served over rice or Tahdig