# What You'll Need:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 0.5 tsp black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tbsp vegetable oil
→ Sauce & Seasonings
07 - 2.5 cups low-sodium chicken broth or water
08 - 0.67 cups pomegranate molasses
09 - 2 tbsp brown sugar
10 - 0.5 tsp ground cinnamon
11 - 0.25 tsp ground turmeric
12 - 0.25 tsp ground nutmeg
13 - Salt and pepper, to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# Cooking 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 slightly, then grind finely using a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add finely chopped onions and sauté for 6 to 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 its oils.
04 - Add chicken thighs to the pot. Season with salt, black pepper, cinnamon, turmeric, and nutmeg. Sear each side for 3 to 4 minutes until lightly browned.
05 - Pour in chicken broth, scraping up any 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 the chicken is tender and sauce thickens.
07 - Taste and adjust seasoning with additional salt, pepper, sugar, or pomegranate molasses to achieve a balanced flavor.
08 - Serve hot garnished with pomegranate seeds and chopped herbs if desired. Traditionally accompanied by steamed basmati rice.
