Persian Chicken Stew In Walnut And Pomegranate Sauce (Fesenjan)

• 1/4 cup canola oil
• 2 pounds chicken thighs, cut into 2- to 3-inch pieces
• 1 large onion, sliced thinly
• 2 cups walnuts, ground in food processor or if you want to be traditional, with a mortar and pestle
• 1.5 cups chicken stock
• 2/3 cup pomegranate molasses
• 1/2 teaspoon ground cardamom
• 1 tablespoon salt
• Ground black pepper, to taste
• Fresh pomegranate arils, for garnish (optional)

1. Heat oil in a large, heavy bottomed pot (like a Dutch oven) and add chicken. Cook until browned on both sides. Then remove browned chicken and reserve on a plate.
2. Next, add the sliced onions to the pot and saute until translucent. Stir in the ground walnuts and stock and return the browned chicken to the pot. Stir well, bring to a boil, then reduce heat to low, cover, and simmer for 20 to 30 minutes.
3. Stir in the pomegranate molasses, cardamom, salt, and pepper. Simmer for another hour until the chicken is tender, the sauce is slightly thickened and the walnuts begin to release their oil. Adjust seasoning to taste and simmer for 10 more minutes. Stir so that oil is incorporated into the sauce, and serve over basmati rice. Garnish with pomegranate arils.

canola oil, chicken thighs, onion, walnuts, chicken stock, pomegranate molasses, ground cardamom, salt, ground black pepper, pomegranate arils

Taken from food52.com/recipes/28201-persian-chicken-stew-in-walnut-and-pomegranate-sauce-fesenjan (may not work)