Festive Spiced Pomegranate Chicken for Winter Dinners
Festive Spiced Pomegranate Chicken is a savory and festive dish inspired by traditional Persian Fesenjan. This recipe features tender chicken thighs cooked with warm spices, pomegranate juice, walnuts, and coconut milk, delivering a rich, tangy, and slightly sweet flavor perfect for winter dinners. The dish is garnished with fresh pomegranate seeds and parsley for a beautiful presentation and added freshness.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Persian
- Diet: Halal
Ingredients
Scale
Chicken and Seasonings
- 2 tablespoon coconut oil
- 1.5 lb boneless skinless chicken thighs, fat trimmed, cut into 1″ cubes
- 1 large shallot, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1 teaspoon cumin
- ½ teaspoon cardamom
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground pepper
Liquids and Nuts
- 1 cup pomegranate juice
- ½ cup chopped walnuts
- ½ cup coconut milk
- 1 tablespoon honey
Garnish
- ½ cup pomegranate seeds
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the oil and brown the chicken: Heat a dutch oven over medium-high heat and add the coconut oil. When the oil shimmers, add the cubed chicken thighs, sprinkle with a pinch of salt, and toss to coat. Sauté, stirring frequently, until the chicken is browned and no longer pink, about 7-8 minutes.
- Sauté shallots, garlic, and ginger: Add the sliced shallot to the pot and sauté, stirring occasionally, until softened, about 3-4 minutes. Then add the minced garlic and grated ginger and sauté, stirring constantly, for 2 minutes to release their flavors.
- Add spices and toast: Stir in the cumin, cardamom, cinnamon, salt, and pepper. Cook the mixture, stirring frequently, until the spices become very fragrant, about 1-2 minutes, to toast the spices and deepen their flavor.
- Deglaze with pomegranate juice: Pour the pomegranate juice into the pot and use a wooden spoon or rubber spatula to scrape up the browned bits from the bottom. Continue stirring and scraping until the bottom of the pot is clean, which adds depth to the sauce.
- Add walnuts, coconut milk, and honey: Stir in the chopped walnuts, coconut milk, and honey until everything is well combined.
- Simmer the chicken: Bring the liquid to a boil, then reduce the heat to medium-low. Cover the pot and simmer for 20 minutes. After 20 minutes, crack the lid and continue simmering for an additional 10 minutes or until the sauce is thick and the chicken is tender and starting to fall apart. Stir occasionally to prevent scorching.
- Serve and garnish: Ladle the chicken over steamed rice or your preferred base. Garnish with fresh pomegranate seeds and chopped parsley. Serve immediately and enjoy!
Notes
- For ease, pre-packaged pomegranate seeds can be used instead of seeding a fresh pomegranate.
- Chicken thighs are preferred for their tenderness and flavor, but chicken breasts can be substituted with shorter cooking time.
- Use a heavy-bottomed pot or dutch oven to prevent scorching during simmering.
- This dish pairs wonderfully with steamed basmati rice or quinoa.
- Adjust honey to taste based on the sweetness of your pomegranate juice.
- Cover partially during the final simmer to allow sauce thickening while preventing excessive evaporation.