Persian-Style Chicken Stew 
with Walnuts & Pomegranate Molasses Recipe - Clean Eating Magazine

Persian-Style Chicken Stew 
with Walnuts & Pomegranate Molasses

In this recipe, we use pomegranate juice, honey and lemon to make a molasses. To save time, you can use 1/3 cup prepared pomegranate molasses. Look for one without additives or preservatives.
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Persian-Style Chicken Stew with Walnuts and Pomegranate Molasses

Persian-Style Chicken Stew with Walnuts and Pomegranate Molasses

Find more meal plan recipes.

  • Duration
  • Cook Time
  • Prep Time
  • 5 cupsServings

Ingredients

  • 8 oz pomegranate juice*
  • 1 tbsp raw honey
  • 1 tsp fresh lemon juice
  • ½ tsp + 1/8 tsp sea salt, divided
  • 3/4 cup 
unsalted raw walnut pieces (3 oz)
  • 2 tbsp extra-virgin olive oil
  • 1¼ lb 
boneless, skinless 
chicken breast, cut into 2-inch cubes
  • 2 tbsp white whole-wheat flour
  • Pinch ground black pepper
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 tsp ground turmeric
  • ½ tsp 
each ground cinnamon and nutmeg
  • 2 cups low-sodium chicken broth
  • 1/3 cup 
chopped fresh 
flat-leaf parsley
  • 1/2 cup pomegranate seeds

Preparation

  1. Prepare pomegranate molasses: In a small saucepan, bring pomegranate juice, honey, lemon juice and pinch salt to a boil. Reduce heat to a simmer, stirring occasionally, until reduced to 1/3 cup, about 40 minutes. Set aside.
  2. Meanwhile, in a small skillet on medium, toast walnuts until starting to brown. Grind in a food processor to small crumbs. Set aside.
  3. In a Dutch oven on medium, heat oil. Toss chicken with flour and pinch each salt and pepper. Cook chicken in batches until lightly browned, 3 to 4 minutes each side. Transfer to a plate.
  4. To same pan, add onions and sauté until soft and light golden, about 8 to 10 minutes. (NOTE: Add a splash of oil or water to pan if it becomes dry.) Add garlic, turmeric, cinnamon, nutmeg and remaining ½ tsp salt and cook for 30 seconds, until fragrant.
  5. Add broth, pomegranate molasses and walnuts. Bring to a boil. Reduce heat and simmer, adding chicken and any juices back into stew, for 15 minutes, until chicken is cooked through and flavors are blended.
  6. Sprinkle portions with parsley and pomegranate seeds. (NOTE: Three servings are used in Meal Plan; freeze remaining for future use.)

Nutrition Information

  • Serving Size: 1 1/4 cups
  • Calories: 466
  • Carbohydrate Content: 22 g
  • Cholesterol Content: 91 mg
  • Fat Content: 26 g
  • Fiber Content: 3 g
  • Protein Content: 35 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 495 mg
  • Sugar Content: 11 g
  • Polyunsaturated Fat Content: 12 g