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Fesenjoon

Serves 3 people.

Ingredients

• 2 lbs of chicken thighs, cut into bite sized chunks.
• 2 cups of walnut halves, processed
  • I just dumped them in a blender and roughly processed them.
  • I like more walnuts so a I took another handful and just crushed them under a knife to have some chunkier bits.
• sugar
• 250ml pomegrante molasses
• 2 tbsp tomato paste
• 1 large onion sliced (not diced) and sautéed in olive oil until golden and soft.

Steps

• Sauté chicken thighs on medium high heat in a little olive oil in a stainless steel pan until cooked through.
• If anything starts sticking, use water to deglaze and scrape with a metal implement.
• Add walnuts and mix.
• Follow up relatively quickly with pomegranate molasses and tomato paste to ensure walnuts don't burn.
• Bring mixture to a boil and then lower to a simmer.
• Add sautéed onions and add sugar to taste.
  • Fesenjoon is valid as a sour or sweet dish, so add sugar until you get the character you want.
• Keep simmering the dish as long as you like. Ensure to periodically mix and add water to ensure it doesn't burn.