# What You Need:
→ 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 (adjust to taste)
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
# Steps:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant and golden. Allow to cool, then grind finely using a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for 6 to 8 minutes until softened and golden.
03 - Add the ground walnuts to the sautéed onions. Stir frequently and cook for 5 minutes until the mixture darkens and releases its oils.
04 - Add chicken thighs to the pot. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear each side for 3 to 4 minutes until lightly browned.
05 - Pour in the chicken broth, scraping the browned bits from the bottom. Bring to a gentle 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 thickens.
07 - Taste and adjust salt, pepper, sugar, or pomegranate molasses to balance flavors before serving.
08 - Serve hot, garnished with pomegranate seeds and fresh parsley or cilantro if desired. Traditionally accompanied by steamed basmati rice.
