# Components:
→ 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
→ Condiments
06 - 1/2 cup pomegranate molasses
→ 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)
# Method:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then grind finely in a food processor until coarse sand texture is achieved.
02 - Heat vegetable oil in a large pot over medium heat. Sauté chopped onion until soft and golden, approximately 8 minutes. Add minced garlic and cook for an additional minute.
03 - Incorporate ground turmeric and cinnamon into the pot, stirring and cooking for 30 seconds until aromatic.
04 - Add chicken thighs to the pot, season with salt and black pepper, and brown lightly on both sides for about 4 to 5 minutes.
05 - Sprinkle ground walnuts over the chicken, then pour in water or chicken broth. Bring to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and sugar, if using. Continue simmering uncovered for 30 to 40 minutes, stirring frequently until the sauce thickens and the chicken is very tender. Adjust salt and sugar to taste.
07 - Serve warm over steamed basmati rice.
