You’ll Need
For the Chicken
700g boneless chicken thigh fillets
1 tbsp olive oil
½ tsp turmeric
½ tsp sea salt
½ tsp black pepper
For the Fesenjan Sauce
120g walnuts, very finely ground
1 small onion, finely grated
250ml chicken stock
3 tbsp pomegranate molasses
1 tbsp honey or brown sugar
½ tsp ground cinnamon
To Finish
Pomegranate seeds
Chopped parsley
Optional but Dangerous
Saffron rice
Extra toasted walnuts
Warm flatbread
Method
Preheat your air fryer to 195°C.
Toss the chicken with olive oil, turmeric, salt and black pepper.
Air fry for 10 minutes, turning once, until browned.
Combine the ground walnuts, onion, stock, pomegranate molasses, honey and cinnamon in a deep heatproof dish.
Air fry the sauce at 180°C for 10 minutes, stirring twice.
Add the browned chicken and turn every piece through the sauce.
Cover loosely with a heatproof lid or secured foil and cook at 180°C for 10 minutes.
Uncover, stir and cook for another 4-6 minutes until thick and glossy.
Check the chicken reaches 75°C.
Rest for 4 minutes and finish with pomegranate seeds and parsley.