# Ingredient List:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - 1/2 teaspoon black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tablespoons vegetable oil
→ Sauce & Seasonings
07 - 2 1/2 cups low-sodium chicken broth or water
08 - 2/3 cup pomegranate molasses
09 - 2 tablespoons brown sugar (adjust to taste)
10 - 1/2 teaspoon ground cinnamon
11 - 1/4 teaspoon ground turmeric
12 - 1/4 teaspoon 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 frequently until fragrant and golden. 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 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the onions and cook, stirring frequently, for 5 minutes until the mixture darkens and releases oils.
04 - Add chicken thighs to the pot. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3 to 4 minutes on each side until lightly browned.
05 - Pour in chicken broth, scraping up browned bits from the pot. 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.
07 - Taste and modify seasoning with salt, pepper, sugar, or pomegranate molasses as desired for balanced flavor.
08 - Serve hot, garnished with pomegranate seeds and fresh herbs if desired. Traditionally accompanied by steamed basmati rice.
