This easy Persian chicken fesenjan recipe comes together quickly, thanks to the use of pre-cooked rotisserie chicken. Made with an intoxicating blend of pomegranate molasses, toasted walnuts and tangerine juice, chicken fesenjan (also called fesenjoon) is an easy weeknight dish.
Process the walnuts in a mini food chopper until it becomes pasty. Add 1/4 to 1/2 cup of water and process more.
Fry sliced onions in oil until softened. Add chicken, walnut paste and pomegranate molasses. Season with salt and pepper.
Bring to a boil of medium heat, then reduce to medium-low. Simmer on low for about 60 minutes, stirring occasionally to make sure the sauce does not stick to the bottom of the pot. Season with honey to taste.