# What You'll Need:
→ Poultry
01 - 4 bone-in, skinless chicken thighs (approximately 1.76 lbs)
→ Nuts
02 - 2 cups walnut halves or pieces (about 7 oz)
→ Produce
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids
05 - 2 cups chicken broth (480 ml)
06 - 3/4 cup pomegranate molasses (180 ml)
07 - 2 tablespoons olive oil
08 - 1 tablespoon honey (optional, for balancing tartness)
→ Spices & Seasonings
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon ground turmeric
11 - 1/4 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
# How to Make It:
01 - Place the walnuts in a food processor and pulse until finely ground but not oily.
02 - Toast the ground walnuts in a large dry skillet over medium heat for 5 to 7 minutes, stirring continuously until fragrant and lightly golden. Remove from heat and set aside.
03 - Heat the olive oil in a heavy-bottomed pot over medium heat. Sauté the chopped onion for about 8 minutes until soft and golden, then add the minced garlic and cook for 1 additional minute.
04 - Add the chicken thighs to the pot and brown lightly on both sides, approximately 4 minutes per side.
05 - Sprinkle in turmeric, cinnamon, black pepper, and salt. Stir well to coat the chicken and onions evenly with the spices.
06 - Incorporate the toasted ground walnuts into the pot, then pour in the chicken broth. Bring the mixture to a gentle simmer.
07 - Cover and simmer over low heat for 30 minutes, stirring occasionally to prevent sticking.
08 - Stir in the pomegranate molasses and honey, if using. Simmer uncovered for another 45 to 50 minutes, stirring occasionally, until the sauce thickens, the walnut oil rises to the surface, and the chicken is tender. Add a splash of water if the sauce becomes too thick.
09 - Taste and adjust salt, honey, or pomegranate molasses to achieve a balanced sweet and tart flavor.
10 - Serve hot, traditionally over steamed basmati rice.
