Persian Chicken | The Jewish Week | Food & Wine

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Persian Chicken

Persian Chicken

Persian Chicken (Ronnie Fein)

4 servings

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2 tablespoons vegetable oil

4 chicken breast halves or 8 chicken thighs or one cut up chicken

1 large onion, chopped

3/4 cup finely chopped almonds (or walnuts)

1 cup chicken stock

1/4 cup pomegranate molasses

1/2 teaspoon ground turmeric

1/2 teaspoon ground cinnamon

1/8 teaspoon freshly grated nutmeg

salt and freshly ground black pepper to taste

1-1/2 cups cubed winter squash (1-inch pieces)

steamed white rice

pomegranate arils for garnish, optional


Heat the vegetable oil in a large sauté pan over medium heat. Cook the chicken pieces in the pan for about 8 minutes, turning the pieces occasionally, or until they are lightly browned. Remove the chicken from the pan and set aside. Add the onion and nuts to the pan and cook for 5-6 minutes or until the onion has softened and nuts are beginning to brown. Stir in the stock, pomegranate molasses, turmeric, cinnamon, nutmeg and salt and pepper. Stir to mix the ingredients well. Return the chicken pieces to the pan and spoon the pan gravy over them. Bring the liquid to a boil, turn the heat to low, cover the pan and cook for 45 minutes. Add the squash and cook for another 45 or until the chicken and squash are tender. Serve the chicken with its gravy over steamed rice. Garnish with pomegranate arils if desired.

Ronnie Fein is a cookbook author, food writer and cooking teacher in Stamford. She is the author of The Modern Kosher Kitchen and Hip Kosher. Visit her food blog, Kitchen Vignettes, at, friend on Facebook at RonnieVailFein, Twitter at @RonnieVFein, Instagram at RonnieVFein.