# What You'll Need:
→ 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
# How to Make It:
01 - Toast the 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 in a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add finely chopped onion 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 slightly and releases oils.
04 - Add chicken thighs to the pot. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear chicken for 3 to 4 minutes per side until lightly browned.
05 - Pour in chicken broth, scraping up any browned bits from the bottom. Bring to a simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover, reduce heat to low, and let simmer gently for 55 to 65 minutes, stirring occasionally until chicken is tender and sauce has thickened and darkened.
07 - Taste and modify seasoning with additional salt, pepper, sugar, or pomegranate molasses to achieve desired balance.
08 - Serve hot, garnished with pomegranate seeds and chopped parsley or cilantro if desired. Traditionally accompanied by steamed basmati rice.
