Paleo Persian Dinner: Chicken Khoresht Fesanjan with Herbed Cauliflower Rice and Cucumber Salad

Allergens

N/A

Ingredients

• 1. Boneless skinless chicken thighs (8) 2. Walnuts (1 cup, ground) 3. Pomegranate molasses (4 tbsp) 4. Onion (1 large, chopped) 5. Tomato paste (2 tbsp) 6. Garlic cloves (4, minced) 7. Ground cumin (1 tsp) 8. Ground coriander (1 tsp) 9. Salt (to taste) 10. Black pepper (to taste) 11. Cauliflower rice (2 cups) 12. Fresh parsley (1/4 cup, chopped) 13. Fresh mint (1/4 cup, chopped) 14. English cucumber (1, thinly sliced) 15. Lemon juice (2 tbsp) 16. Olive oil (2 tbsp) 17. Water (as needed)

Instructions

1. In a food processor, grind the walnuts until they form a coarse meal. Set aside.
2. Heat 1 tbsp of olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
3. Add the garlic, tomato paste, cumin, coriander, salt, and black pepper. Cook for another 2 3 minutes, stirring frequently.
4. Stir in the ground walnuts, pomegranate molasses, and 1/2 cup of water. Bring to a simmer, then lower the heat and let it cook for about 15 minutes, stirring occasionally.
5. Add the chicken thighs to the skillet, nestling them in the sauce. Cover and cook for 15 20 minutes, until the chicken is cooked through and tender.
6. While the chicken is cooking, prepare the herbed cauliflower rice by heating a separate pan with olive oil over medium heat. Add the cauliflower rice, season with salt and pepper, and sauté for about 5 minutes. Stir in the chopped parsley and mint, and cook for another minute. Remove from heat.
7. To make the cucumber salad, whisk together the lemon juice, olive oil, salt, and black pepper in a small bowl. Toss with the sliced cucumber.
8. Serve the Chicken Khoresht Fesanjan over the herbed cauliflower rice, with the cucumber salad on the side.

Chef’s Insight

The combination of flavors and textures in this dish is truly satisfying, making it a perfect paleo meal.

Notes

This recipe can easily be doubled to serve more guests.