10/7/2017 Persian Chicken Stew Recipe

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DEC 22, 2010 MEALS & COOKING

Persian Chicken Stew

BY MATTHEW DILLON

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QUENTIN BACON

Khoresht Fesenjan is a Persian stew made with pomegranate juice and walnuts. This version is
made best, according to chef Matthew Dillon, with a "thoughtfully and responsibly raised whole
chicken".

TOTAL TIME: 1:45

COOK: 0:30
LEVEL: MODERATE
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10/7/2017 Persian Chicken Stew Recipe

SERVES: 4

INGREDIENTS

1 whole Chicken

salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

1 onion

3 clove gloves

¼ c. raisins

1 c. chopped walnuts

1 pinch sa ron threads

2 c. low-sodium chicken broth

1 c. pomegranate juice

3 pods cardamom

4 allspice berries

1 dried lime

1 stick cinnamon

½ tbsp. red wine vinegar

couscous

DIRECTIONS

1 Preheat the oven to 350 degrees F. Season the chicken with salt and pepper. In a large
enameled cast-iron casserole, heat the olive oil. Add half of the chicken along with the
backbone and neck, and cook over moderately high heat until browned, about 4 minutes
per side. Transfer the chicken to a plate and repeat with the remaining pieces.

2 Pour o all but 2 tablespoons of the fat in the casserole. Add the onion, smashed garlic
cloves, raisins, and chopped walnuts to the casserole, and cook over moderate heat,

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10/7/2017 Persian Chicken Stew Recipe

stirring occasionally, until the onion is softened and golden brown, about 7 minutes. Add
the sa ron water, chicken broth, pomegranate juice, cardamom, allspice, dried lime, and
cinnamon stick, and bring to a boil over moderately high heat. Return the chicken pieces
to the casserole, skin side up, along with any accumulated juices. Cover and braise the
chicken in the oven for about 35 minutes, until the breasts are cooked through.

3 Transfer the chicken breasts to a medium bowl and keep them warm. Continue braising
the dark meat pieces for about 15 minutes, until the legs are cooked through. Transfer
the legs to the bowl. Discard the chicken back and neck.

4 Boil the braising liquid over high heat until it is reduced to 3/4 cup, about 15 minutes.
Discard the dried lime, cardamom, allspice, and cinnamon stick. Add the red wine vinegar
and season the sauce with salt and pepper. Return the chicken pieces to the sauce and
simmer them gently until they are heated through, about 3 minutes. Transfer the chicken
stew to shallow bowls and serve with couscous.

Tips & Techniques

Tip: Dried lime is a Middle Eastern ingredient made by boiling fresh lime in salt water,
then drying it in the sun. It's sour and tangy. It's available at Middle Eastern markets or
from www.kalustyans.com.

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