Gluten-Free Joc Soups and Stews: Persian Fesenjan

Ingredients:

2 cups gluten-free walnuts, finely ground
1.5 lbs gluten-free boneless, skinless chicken thighs or breasts, cut into pieces
1 large onion, finely chopped
1 cup gluten-free pomegranate molasses
1 tablespoon gluten-free vegetable oil
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
Salt and pepper to taste
1 cup gluten-free water (or gluten-free chicken broth)

Steps:

In a large pot, heat gluten-free vegetable oil over medium heat. Add finely chopped onions and sauté until golden brown.
Add gluten-free chicken pieces to the pot and cook until browned on all sides.
Stir in finely ground gluten-free walnuts, ground cinnamon, and ground turmeric. Cook for 5 minutes to toast the walnuts.
Pour in gluten-free pomegranate molasses and gluten-free water (or chicken broth). Mix well.
Season with salt and pepper to taste. Bring the mixture to a gentle boil.
Reduce the heat to simmer, cover the pot, and let it cook for about 1 to 1.5 hours, stirring occasionally, until the chicken is tender and the sauce has thickened.
Adjust the seasoning if necessary and serve your gluten-free Persian Fesenjan over rice or with flatbread.
Savor the exquisite taste of Persian Fesenjan with this gluten-free recipe from Joc Soups and Stews!