Follow this recipe for an exotic chicken stew that uses pomegranate molasses, walnuts and spices. This dish was developed as a wine paring recipe for WTSO. Find great wine deals at www.wtso.com Use code: BONVIVANT to save $10.
Pomegranate Walnut Chicken Stew | Persian Inspired Exotic Stew
I like to think of this dish as the love child of a traditional Persian Khoresh Fesenjan (Walnut Pomegranate Stew) and a fancy French Coq Au Vin. We use all the warm, comforting flavors of the original, but we add a few ingredients and techniques we would see in a French dish. This elevates the stew to a more sophisticated level.
What is also great about this recipe is that we are using our crockpots to create a cooked-all-day, fall-off-the-bone tender chicken stew, but with very little hands on time. My only caution is this: smelling the enticing flavors for hours will be a bit torturous.
Because throwing everything in the crock pot and calling it a day will not yield excellent results, we need to do a little prep to make sure we get those intense, mature flavors.
This dish has so many luscious flavors imparted by the pomegranate, walnuts and spices that it is very easy to make a delicious meal without the meat. You simply leave out the chicken and replace it with chickpeas (which are often traditionally used in this dish), replace the chicken stock with water or vegetable broth, add olive oil instead of butter, substitute the honey with maple syrup, and you will have a sublime vegan feast.
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