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, Family-Friendly, Dairy-Free, Paleo, Soy-Free, Carb-Conscious, Mediterranean, Diabetes-Friendly

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)
Sun Basket 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, Protein: 34g (68% DV), Fiber: 8g (32% DV), Total Fat: 28g (43% DV), Monounsaturated Fat: 11g, Polyunsaturated Fat: 12g, Saturated Fat: 4g (20% DV), Cholesterol: 135mg (45% DV), Sodium: 140mg (6% DV), Carbohydrates: 30g (10% DV), Total Sugars: 17g, Added Sugars: 0g (0% DV).
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.

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.