Pomegranate and Walnut Stew with Chicken

By AislePrompt Editorial · Published 2026-04-21 · Updated 2026-04-21

A rich, tangy stew with chicken simmered in pomegranate molasses and walnut sauce, served with steamed rice. This Persian-inspired one-pot recipe, ready in about 80 minutes, pairs chicken thighs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs chicken thighs
• 2 tbsp olive oil
• 1 large onion
• 3 cloves garlic
• 1/2 cup pomegranate molasses
• 1/2 cup walnuts
• 2 cups chicken broth
• 1 tbsp tomato paste
• 1/2 tsp cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium-high heat. Pat 1.5 lbs chicken thighs dry and brown them on all sides for 6-8 minutes.
2. Step 2: Add 1 large onion, finely chopped, and cook for 5 minutes until soft. Add 3 cloves garlic, minced, and cook for 1 minute until fragrant.
3. Step 3: Stir in 1/2 cup pomegranate molasses, 1/2 cup ground walnuts, 2 cups chicken broth, 1 tbsp tomato paste, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a simmer.
4. Step 4: Return the chicken to the pot, cover, and simmer on low heat for 30 minutes until chicken is cooked through.
5. Step 5: Remove chicken and set aside. Skim any excess fat from the sauce. Stir in 1/4 cup fresh cilantro and simmer for 5 more minutes.
6. Step 6: Serve the chicken and sauce over rice.