Yvonne’s Pomegranate Chicken

We are not sure who Yvonne is, but she learned to make this sticky sweet-tangy chicken dish (also known as Fesenjan) when she lived in Iran. Rich with walnuts, it's unique flavour comes from pomegranate molasses. It's stocked on our store shelves, but it is becoming easier to find in the international foods section of well-stocked grocery stores. Serve this dish over rice. (Recipe Courtesy of Best of Bridge - Sunday Suppers, 2017. Published by Robert Rose Inc).


  • 8 bone-in, skin-on chicken thighs
  • ½ tsp poultry seasoning or dried sage
  • Kosher salt and freshly ground black pepper
  • 3 tbsp butter
  • 1 large onion, finely chopped
  • 2 tbsp tomato paste
  • 2 cups walnut halves, chopped
  • 3 cups water
  • 3 tbsp pomegranate molasses
  • Juice of 1 lemon
  • 1 tsp sugar (approximately)
  • ½ tsp cinnamon
  • Kosher salt and freshly ground black pepper


  1. Pat chicken dry with a paper towel and sprinkle with poultry seasoning, salt and pepper.
  2. In a large, heavy skillet, heat a little oil over medium-high heat. Working in batches, brown chicken thighs on all sides, transferring them to a plate as you go and adding more oil to the pan as needed between batches.
  3. Add butter to the pan and sauté onions for 3 to 4 minutes until golden. Add tomato paste and cook, stirring for a minute or two until slightly thickened. Add walnuts and cook, stirring constantly for 5 minutes.
  4. Add water, pomegranate molasses, lemon juice, sugar and cinnamon. Reduce heat to low, cover and simmer for about 20 minutes or until thickened. Taste the sauce (add a little sugar if you find it too sour). Arrange chicken in sauce, cover and simmer for 20 to 25 minutes or until juices run clear when chicken is pierced. (If chicken thighs don’t fit in the pan, arrange them in a baking dish, pour the sauce over top, cover and bake at 350°F for 40 minutes or until juices run clear). Season to taste with salt and pepper.


Makes 4 to 6 servings

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