# Required Ingredients:
→ Chicken
01 - 1.75 pounds bone-in, skinless chicken thighs
02 - 1 teaspoon salt
03 - 0.5 teaspoon ground black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tablespoons vegetable oil
→ Sauce & Seasonings
07 - 2.5 cups low-sodium chicken broth or water
08 - 0.66 cup pomegranate molasses
09 - 2 tablespoons brown sugar
10 - 0.5 teaspoon ground cinnamon
11 - 0.25 teaspoon ground turmeric
12 - 0.25 teaspoon ground nutmeg
13 - Salt and black pepper, to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# Preparation Steps:
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 in a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat; add chopped onion and cook for 6 to 8 minutes until soft and golden.
03 - Add ground walnuts to the onions and cook while stirring frequently for 5 minutes until darker and aromatic oils release.
04 - Add chicken thighs to the pot and season with salt, pepper, cinnamon, turmeric, and nutmeg; sear each side for 3 to 4 minutes until lightly browned.
05 - Pour in chicken broth, scrape up any browned bits from the pot, and 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 chicken is tender and sauce thickens.
07 - Taste and balance seasoning with additional salt, pepper, sugar, or pomegranate molasses as desired.
08 - Serve hot garnished with pomegranate seeds and fresh herbs, traditionally accompanied by steamed basmati rice.
