# What You'll Need:
→ Poultry
01 - 6 bone-in, skinless chicken thighs (approx. 28 oz)
02 - 1 teaspoon salt
03 - ½ teaspoon freshly ground black pepper
→ Nuts
04 - 2 ½ cups raw walnuts (approx. 9 oz)
→ Vegetables & Aromatics
05 - 1 large yellow onion, finely chopped
06 - 2 tablespoons olive oil
→ Sauce & Seasoning
07 - ½ cup pomegranate molasses (120 ml)
08 - 2 cups chicken stock (500 ml)
09 - 1 tablespoon sugar (optional)
10 - ¼ teaspoon ground cinnamon
11 - ¼ teaspoon ground turmeric
12 - ¼ teaspoon ground nutmeg
13 - ¼ teaspoon ground black pepper
14 - Salt, to taste
→ Garnish
15 - Pomegranate seeds (optional)
16 - Chopped fresh parsley or cilantro (optional)
# How To Make It:
01 - Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring constantly until fragrant and lightly golden. Allow to cool, then grind finely using a food processor or blender.
02 - Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 8 to 10 minutes, stirring occasionally, until soft and golden.
03 - Add chicken thighs, salt, and black pepper to the pot. Sear for 3 to 4 minutes on each side until lightly browned.
04 - Stir in the ground walnuts, turmeric, cinnamon, nutmeg, and additional black pepper. Cook for 2 to 3 minutes, stirring until fragrant.
05 - Pour in chicken stock and bring to a gentle simmer. Cover and cook over low heat for 30 minutes.
06 - Stir in pomegranate molasses and sugar, if using. Adjust seasoning to taste.
07 - Simmer uncovered for an additional 30 to 40 minutes, stirring occasionally, until chicken is tender and sauce is thickened. If sauce thickens too much, add water as needed; if too thin, continue simmering uncovered to reduce.
08 - Serve hot, garnished with pomegranate seeds and chopped fresh parsley or cilantro if desired. Traditionally accompanied by steamed basmati rice.
