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

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
Ingredient IQ
Did you know eggplant is a fruit, not a vegetable? You berry believe it! Botanically speaking, eggplant is considered a berry because, like blueberries or grapes, it meets all the anatomical berry requirements, such as multiple seeds surrounded by delicious tender flesh.

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, Sesame.

Instructions

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

Wash produce before use

1

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.

2

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.

3

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.

Serve

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.
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