Gibraltarian-style Walnut and Chicken Stew

Ingredients

In this Gibraltarian adaptation, the traditional Iranian Fesenjān is transformed into a heartwarming stew by incorporating local Gibraltarian ingredients and flavors. The original recipe's use of pomegranate molasses is retained to add a tangy note, while the addition of Gibraltarian spices and herbs infuses the dish with a unique Mediterranean twist. The Gibraltarian-style Walnut and Chicken Stew celebrates the fusion of Iranian and Gibraltarian culinary traditions, resulting in a truly delightful dish. We alse have the original recipe for Fesenjān, so you can check it out.

• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 200g (7 oz) walnuts, ground 200g (7 oz) walnuts, ground
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon pomegranate molasses 1 tablespoon pomegranate molasses
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 32g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 35g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until golden brown.
2. 2.
   Add the chicken thighs to the pot and cook until browned on all sides.
3. 3.
   In a separate bowl, mix together the ground walnuts, cumin, coriander, and paprika. Add this mixture to the pot and stir well to coat the chicken.
4. 4.
   Pour in the chicken broth and pomegranate molasses. Season with salt and pepper to taste.
5. 5.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour, or until the chicken is tender and the sauce has thickened.
6. 6.
   Serve the Gibraltarian-style Walnut and Chicken Stew hot, garnished with fresh parsley. Enjoy with steamed rice.

Treat your ingredients with care...

• Walnuts — Make sure to use ground walnuts for this recipe to achieve the desired texture and consistency. You can grind them in a food processor or blender until they resemble a coarse powder.

Tips & Tricks

• If you prefer a thicker sauce, you can add a tablespoon of flour to the pot after browning the chicken. Cook the flour for a minute before adding the walnut mixture and other ingredients.
• For a touch of sweetness, you can add a teaspoon of honey or brown sugar to the stew.
• If you don't have pomegranate molasses, you can substitute it with a mixture of lemon juice and honey.

Serving advice

Serve the Gibraltarian-style Walnut and Chicken Stew hot, accompanied by a generous portion of steamed rice. The rice will soak up the flavorful sauce, enhancing the overall taste experience. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Gibraltarian-style Walnut and Chicken Stew in a deep serving dish, allowing the rich sauce to be showcased. Place a mound of steamed rice in the center and arrange the tender chicken pieces around it. Sprinkle fresh parsley over the top for an attractive garnish.