# What You'll Need:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tbsp vegetable oil
→ Sauce & Seasonings
07 - 2 1/2 cups low-sodium chicken broth or water
08 - 2/3 cup pomegranate molasses
09 - 2 tbsp brown sugar (adjust to taste)
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground nutmeg
13 - Salt and pepper, to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# Cooking Steps:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until fragrant and golden. Let cool slightly, then grind finely in a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté for 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the onions and cook, 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 for 3 to 4 minutes on each side until lightly browned.
05 - Pour in chicken broth, scraping up browned bits from the bottom. Bring to a simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover and reduce heat to low. Simmer gently for 55 to 65 minutes, stirring occasionally, until chicken is tender and sauce thickens and darkens.
07 - Taste and adjust with additional salt, pepper, sugar, or pomegranate molasses as needed to balance flavors.
08 - Serve hot, garnished with pomegranate seeds and chopped herbs if desired. Traditionally accompanied by steamed basmati rice.
