# 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 - 2/3 cup 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
# Method:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently, until golden and aromatic. Let 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 onion and sauté for 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the onions. Cook, stirring often, for 5 minutes until the mixture darkens slightly and releases 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 chicken broth, scraping up browned bits from the bottom. Bring to a simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low, and simmer gently for 55 to 65 minutes, stirring occasionally, until chicken is tender and sauce thickens and darkens.
07 - Taste and adjust seasoning with additional salt, pepper, sugar, or pomegranate molasses to balance flavors.
08 - Serve hot, optionally garnished with pomegranate seeds and chopped herbs. Traditionally paired with steamed basmati rice.
