# What You Need:
→ Chicken
01 - 1.75 pounds 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
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. 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 the finely chopped onion and sauté for 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the sautéed onions. Cook while 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 each side for 3 to 4 minutes 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 the chicken is tender and the sauce thickens and darkens.
07 - Taste and adjust seasoning with additional salt, pepper, sugar, or pomegranate molasses to balance flavors. Serve hot, garnished with pomegranate seeds and herbs if desired, traditionally alongside steamed basmati rice.
