# Ingredient List:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - ½ tsp black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tbsp vegetable oil
→ Sauce & Seasonings
07 - 2½ cups low-sodium chicken broth or water
08 - ⅔ cup pomegranate molasses
09 - 2 tbsp brown sugar, adjust to taste
10 - ½ tsp ground cinnamon
11 - ¼ tsp ground turmeric
12 - ¼ tsp ground nutmeg
13 - Salt and pepper to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# How-To Steps:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until golden and fragrant. Cool slightly, then process finely in a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook for 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the onions and cook, stirring frequently, for 5 minutes until darker and aromatic.
04 - Add chicken thighs, season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear each side for 3 to 4 minutes until lightly browned.
05 - Pour in chicken broth, scraping the bottom to lift browned bits. Bring to a gentle simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low, and simmer for 55 to 65 minutes, stirring occasionally, until chicken is tender and sauce thickens.
07 - Taste and balance seasoning with additional salt, pepper, sugar, or molasses as needed.
08 - Serve hot, garnished with pomegranate seeds and fresh herbs. Traditionally accompanied by steamed basmati rice.
