Fesenjan Pulled Chicken Tacos with Pomegranate Salsa

Method

1. Toast the walnuts in a dry pan over medium-low heat for 4 min until fragrant, cool, then chop with a knife or pulse in a food processor to coarse crumbs; a little bite is nice in a taco.

   Add in this stepWalnuts 80 g

   medium-low heat

2. Rub the whole chicken thighs with half the salt, the cumin and the smoked paprika. Heat the oil in a 20 cm pot over medium-high heat and brown the chicken for 7 min, turning once, until golden on both sides.

   Add in this stepBoneless chicken thighs 300 gSalt 0.4 tspGround cumin ½ tspSmoked paprika ½ tspVegetable oil 1 tbsp

   medium-high heat

3. Add the finely chopped onion and thinly sliced garlic and cook over medium heat for 3 min until fragrant.

   Add in this stepOnion ½Garlic cloves 1

   medium heat

4. Stir in the chopped walnuts, stock, pomegranate molasses and honey. When it bubbles, turn down to low heat, cover and cook for 25 min, until the chicken flakes easily when pressed with a fork.

   Add in this stepChicken stock 250 mlPomegranate molasses 3 tbspHoney 1 tsp

   low heat

5. Shred the chicken in the pot with two forks. Add the rest of the salt and cook uncovered over medium heat for 5 min, until the sauce clings to the meat; too much liquid makes soggy tacos.

   Add in this stepSalt 0.4 tsp

   medium heat

6. For the salsa, finely chop the red onion, the jalapeño (seeded if you prefer it mild) and the coriander. Mix with the pomegranate seeds in a bowl and squeeze in the lime juice.

   Add in this stepPomegranate seeds 4 tbspRed onion 30 gJalapeño ½Coriander (cilantro) 10 gLime 1

7. Heat a dry pan over medium-high heat and warm the tortillas one at a time for 30 sec per side, until soft and lightly charred; wrap them in a clean tea towel to keep warm. Fill with the chicken, top with salsa and crumbled feta, and eat straight away.

   Add in this stepSmall corn tortillas 4Feta (or queso fresco) 40 g

   medium-high heat