Pomegranate and Walnut Stew with Chicken

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 25 min Cook: 55 min Serves 4 Persian cuisine 450 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Pomegranate and Walnut Stew with Chicken take to make?

Total time is about 80 minutes (25 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pomegranate and Walnut Stew with Chicken?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Pomegranate and Walnut Stew with Chicken?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pomegranate and Walnut Stew with Chicken for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Pomegranate and Walnut Stew with Chicken?

Persian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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