# Components:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tbsp vegetable oil
→ Sauce & Seasonings
07 - 2 1/2 cups low-sodium chicken broth or water
08 - 2/3 cup pomegranate molasses
09 - 2 tbsp brown sugar
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground nutmeg
13 - Salt and pepper, to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# Directions:
01 - Toast walnuts in a dry skillet over medium heat for 5–7 minutes, stirring frequently until fragrant and golden. Allow to cool slightly, then grind finely in a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté for 6–8 minutes until soft and golden.
03 - Add ground walnuts to the sautéed onions. Cook, stirring frequently, for 5 minutes until the mixture darkens and releases oils.
04 - Incorporate chicken thighs into the walnut-onion mixture. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear each side for 3–4 minutes until lightly browned.
05 - Pour in chicken broth, scraping up any browned bits from the pot. Bring to a gentle simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55–65 minutes, stirring occasionally, until chicken is tender and sauce thickens and darkens.
07 - Taste and balance seasoning, adding salt, pepper, sugar, or pomegranate molasses as preferred.
08 - Serve hot, optionally garnished with pomegranate seeds and chopped herbs. Traditionally paired with steamed basmati rice.
