In her series, Speedy Does It, Kendra Vaculin presents a quick version of fesenjan, the Persian sweet-and-sour stew. Instead of a lengthy braising process, this weeknight meal features chicken thighs coated in a flavorful glaze made from pomegranate molasses, balsamic vinegar, Worcestershire sauce, and cumin, roasted to perfection in just over 20 minutes. Complemented by a garlicky walnut relish, fresh herbs like scallions and mint, and colorful pomegranate seeds, this dish combines rich flavors with a vibrant presentation, making it perfect for busy weeknights.
This dish is inspired by fesenjan, a sweet-and-sour Persian stew featuring pomegranate and walnuts. This weeknight version swaps a quick roast and broil in for a lengthy braise.
A mixture of pomegranate molasses, balsamic vinegar, savory Worcestershire sauce, and ground cumin provides a robust base of flavor-coating chicken thighs before roasting.
While the chicken is great alone, it's best dressed up with all the fixings: a garlicky toasted walnut relish for crunch, sliced scallion and torn mint for freshness.
The sugar in the molasses helps the chicken brown and blister in spots, adding a long-cooked flavor to something that takes just a little more than 20 minutes in the oven.
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