Persian Walnut and Pomegranate Skewers
Chicken skewers brushed on the grill with a sauce inspired by a Persian stew called fesenjan, and topped with walnuts, pomegranate seeds, and parsley.
Ingredients
- 1.5 pounds chicken sliced into 2 inch long by 1/2 inch wide strips
- 1/2 cup pomegranate juice
- 2 teaspoons turmeric
- salt and pepper
- 1 small onion diced
- 1.5 cups pomegranate juice
- 1 cup chicken stock
- 1 tablespoon honey
- 3/4 cups walnuts plus more for garnish
Instructions
- Parsley, pomegranate seeds, and chopped walnuts for garnish
- Mix the chicken with the 1/2 cup pomegranate juice, turmeric, and salt and pepper and allow to marinate for 30 minutes and not longer than an hour.
- Cook the onion in a little olive oil to soften and start to brown, about 10 minutes.
- Add in the pomegranate juice and chicken stock and simmer to reduce. Reduce until it is only about 1 cup of liquid, about 10 minutes.
- Add in the honey and walnuts and stir to combine. remove from heat.
- Blend until smooth and return to the pan on low heat.
- Skewer the chicken and grill on medium high heat for about 7 minutes a side until browned and cooked through.
- Brush the skewers with the pomegranate sauce and flip. Repeat, brushing each side and then flipping until you use all the sauce.
- Serve the sewers and top with the pomegranate seeds, chopped parsley, and walnuts as garnish.