Photo credit: www.bonappetit.com

Quick and Flavorful Weeknight Chicken Inspired by Persian Cuisine

With countless weeknights throughout the year, planning dinner can sometimes feel overwhelming. Test kitchen editor Kendra Vaculin is here to offer assistance with her series, Speedy Does It, showcasing impressive meals that can be prepared in no time.

This recipe draws inspiration from fesenjan, a celebrated Persian stew that combines pomegranate and walnuts. However, this streamlined version replaces the traditional lengthy braise with a quicker roasting and broiling method. A blend of pomegranate molasses, balsamic vinegar, Worcestershire sauce, and ground cumin creates a rich flavor foundation that envelops chicken thighs before cooking. This mixture thickens into a delicious glaze that enhances the chicken during its time under the broiler. The natural sugars in the molasses encourage browning and blistering, giving the dish a depth of flavor typically associated with longer cooking times, all achievable in just over 20 minutes in the oven.

While the roasted chicken is delightful on its own, enhancing it with a variety of toppings takes it to the next level. A garlicky toasted walnut relish adds a satisfying crunch, while sliced scallions and torn mint contribute a refreshing brightness—don’t hesitate to use a generous amount of herbs, as they are key to the dish! Finally, a sprinkle of pomegranate seeds not only introduces a burst of sweetness but also adds a vibrant visual appeal. If walnuts aren’t on hand, feel free to substitute with almonds or pistachios to achieve a similar nutty texture; just be cautious with the toasting time to avoid burning.

Source
www.bonappetit.com