Fesenjan pomegranate and walnut chicken

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Fesenjan pomegranate and walnut chicken

Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Diabetes-Friendly, Carb-Conscious, <600 Calories, Protein Plus

2 Servings, 500 Calories/Serving

30–45 Minutes

Celebrate Persian New Year with this chicken-centric paleo version of a traditional stew, featuring a naturally sweet and sour pomegranate sauce and earthy eggplant.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ¼ cup walnuts
  • Chicken options:
  • 2 to 4 boneless skinless chicken thighs (about 10 ounces total)
  • 2 boneless skinless chicken breasts (about 6 ounces each)
  • 1 organic yellow onion
  • 1 organic Asian or other eggplant
  • 4 or 5 sprigs organic fresh cilantro
  • ½ cup pomegranate juice
  • 1 teaspoon tamarind paste
  • ¼ teaspoon ground cinnamon

Nutrition per serving

Calories 500, Total Fat 28g (36% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 140mg (6% DV), Total Carb. 30g (11% DV), Fiber 8g (29% DV), Total Sugars 17g (Incl. 0g Added Sugars, 0% DV), Protein 34g
Contains: Tree Nuts (walnut)

Sodium does not include pantry salt; for reference, ⅛; teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten.

*Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Toast the walnuts

In a dry large sauce pot over medium-low heat, toast the walnuts, stirring often, until lightly browned and fragrant, 3 to 4 minutes. Transfer to a cutting board to cool, then finely chop. Wipe out the pan.


Prep the remaining stew ingredients

Prep and cook instructions are identical for both chicken options.
  • Pat the chicken dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
  • Peel and finely chop the onion; set aside ¼ cup [½ cup] for garnish.
  • Remove the stem from the eggplant; cut the eggplant into ½-inch pieces.
  • Coarsely chop the cilantro for garnish.


Cook the stew

In the same pot used for the walnuts, warm 1 to 2 tablespoons oil over medium-high heat until hot but not smoking. Add the chicken and cook, stirring occasionally, until browned but not yet cooked through, 2 to 4 minutes. Add the onion and 1 to 2 teaspoons oil, season with salt and pepper, and cook, stirring occasionally, until the onion starts to soften, 2 to 3 minutes.
Add the eggplant, walnuts, pomegranate juice, tamarind paste, cinnamon, and 1 cup [2 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the eggplant is tender, the chicken is cooked through, and the stew thickens, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.


Transfer the stew to individual bowls, garnish with the cilantro and remaining onion, and serve.
Kids Can!
  • Measure the onion.
  • Measure the water for the stew.
  • Garnish with the cilantro and onion.