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.
Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.
Find more meal plan recipes.
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
- 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.
- Meanwhile, in a small skillet on medium, toast walnuts until starting to brown. Grind in a food processor to small crumbs. Set aside.
- 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.
- 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.
- 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.
- 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
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 12 g