# What You'll Need:
→ Chicken
01 - 4 bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 2 tablespoons olive oil
→ Walnuts
05 - 2 cups raw walnuts
→ Aromatics & Sauce
06 - 1 large yellow onion, finely chopped
07 - 1 teaspoon ground turmeric
08 - ½ teaspoon ground cinnamon
09 - ¼ teaspoon ground nutmeg
10 - 2 tablespoons pomegranate molasses
11 - 2 tablespoons honey or sugar, to taste
12 - 2 cups chicken broth (gluten-free if needed)
13 - ½ cup water
14 - Salt and pepper, to taste
→ Garnish (optional)
15 - Pomegranate seeds
16 - Chopped fresh parsley
# Steps:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant. Let cool, then finely grind using a food processor or blender until a coarse paste forms.
02 - Season chicken thighs with salt and pepper. Heat olive oil in a large Dutch oven or heavy saucepan over medium-high heat. Brown chicken thighs for 4 to 5 minutes per side. Remove and set aside.
03 - Add chopped onion to the same pot and sauté for 5 to 7 minutes until soft and golden.
04 - Stir in turmeric, cinnamon, and nutmeg, cooking for 1 minute until aromatic.
05 - Add the ground walnuts and cook for 2 to 3 minutes, stirring constantly.
06 - Return chicken thighs to the pot. Add chicken broth and water, scraping up browned bits from the bottom.
07 - Stir in pomegranate molasses and honey. Bring to a gentle simmer.
08 - Cover and cook over low heat for 1 hour, stirring occasionally to prevent sticking.
09 - Uncover and simmer for an additional 15 to 20 minutes until sauce thickens and oil rises. Adjust seasoning and sweetness as desired.
10 - Serve hot, optionally garnished with pomegranate seeds and fresh parsley. Traditionally accompanied by steamed basmati rice.
