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Persian Chicken Stew Recipe

Looking for an easy Persian Chicken Stew recipe? Learn how to make Persian Chicken Stew using healthy ingredients.


Submitted by sailingchef

Makes 4 servings



Serve with saffron-steamed rice. I substituted hazelnuts for the traditional walnuts.

Recipe Ingredients for Persian Chicken Stew

1/4 cup extra virgin olive oil
1 lb boneless skinless chicken thighs
2 onions, thinly sliced
2 cups hazelnuts, ground
1 1/2 cups low sodium chicken broth
1/2 cup pomegranate juice
1 tbs pomegranate molasses
2 tbsp sugar

Recipe Directions for Persian Chicken Stew

  1. In a Dutch oven, brown the chicken on all sides in the oil. Remove to a plate.

  2. Brown the onions. Stir in the ground hazelnuts and broth, stirring. Add the chicken. Bring to a boil, cover, and simmer 30 minutes over low heat.

  3. Stir in the pomegranate juice, pomegranate, molasses, sugar, salt and pepper. Taste and adjust seasonings to make a balanced sweet and sour flavor.

  4. Simmer, covered, another 20 minutes until chicken is tender and sauce is somewhat thickened. Serve hot.

Categories

Chicken, Main Dish, Middle Eastern

Nutrition Facts
Serving Size 350.7g
Amount Per Serving
Calories
602
Calories from Fat
418
% Daily Value*
Total Fat
46.4g
71%
Saturated Fat
6.6g
33%
Trans Fat
0.0g
Cholesterol
91mg
30%
Sodium
109mg
5%
Potassium
464mg
13%
Total Carbohydrates
26.5g
9%
Dietary Fiber
4.5g
18%
Sugars
17.5g
Protein
26.3g
Vitamin A 0% Vitamin C 11%
Calcium 7% Iron 19%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
  Good points
  • Low in sodium
  • High in manganese
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