# 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 to 7 minutes, stirring often until fragrant and golden. Allow to cool slightly, then grind finely using a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 6 to 8 minutes until softened and golden.
03 - Add ground walnuts to the sautéed onions. Stir frequently and cook for 5 minutes until the mixture darkens and releases oils.
04 - Add the chicken thighs to the pot. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear the chicken for 3 to 4 minutes on each side until lightly browned.
05 - Pour in chicken broth, scraping the pot to loosen browned bits. Bring the mixture to a simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover the pot, reduce heat to low, and simmer gently for 55 to 65 minutes, stirring occasionally until chicken is tender and sauce has thickened and darkened.
07 - Taste and modify seasoning as needed with additional salt, pepper, sugar, or molasses to balance sweetness and acidity.
08 - Serve hot garnished with pomegranate seeds and chopped herbs if desired, traditionally accompanied by steamed basmati rice.
