# Ingredient List:
→ Poultry
01 - 6 bone-in, skinless chicken thighs (approximately 28 oz)
→ Nuts
02 - 1 1/2 cups walnut halves or pieces (about 5.3 oz)
→ Produce
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 3 cups water or unsalted chicken broth (24 fl oz)
→ Condiments
06 - 1/2 cup pomegranate molasses (about 3.4 fl oz)
→ Pantry
07 - 2 tablespoons vegetable oil
→ Spices
08 - 1/2 teaspoon ground turmeric
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground black pepper
11 - 1/2 teaspoon salt, plus more to taste
→ Sweetener
12 - 1 to 2 tablespoons sugar (optional, to taste)
# Directions:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then pulse in a food processor until coarse and sandy in texture.
02 - Heat vegetable oil in a large pot over medium heat. Cook chopped onion until soft and golden, about 8 minutes. Add minced garlic and cook for 1 additional minute.
03 - Incorporate turmeric and cinnamon, stirring for 30 seconds until aromatic.
04 - Season chicken thighs with salt and black pepper. Add to pot and lightly brown on both sides, approximately 4 to 5 minutes total.
05 - Sprinkle ground walnuts over chicken, pour in water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and optional sugar. Continue simmering uncovered for 30 to 40 minutes, stirring frequently until sauce thickens and chicken is tender. Adjust seasoning with salt and sugar as needed.
07 - Serve hot, ideally over steamed basmati rice.
