# Components:
→ Poultry
01 - 6 bone-in, skinless chicken thighs (approx. 28 oz)
→ Nuts
02 - 1 1/2 cups walnut halves or pieces (approx. 5.3 oz)
→ Produce
03 - 1 large onion, finely chopped
04 - 2 garlic cloves, minced
→ Liquids
05 - 3 cups water or unsalted chicken broth
06 - 1/2 cup pomegranate molasses
→ Pantry
07 - 2 tablespoons vegetable oil
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
12 - 1 to 2 tablespoons sugar, optional
# Method:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then grind coarsely using a food processor.
02 - Heat vegetable oil in a large pot over medium heat. Cook chopped onions until soft and golden, about 8 minutes, then add minced garlic and cook for 1 more minute.
03 - Stir in ground turmeric and cinnamon, cooking for 30 seconds until aromatic.
04 - Add chicken thighs to the pot, season with salt and black pepper, and brown on both sides for about 4 to 5 minutes.
05 - Sprinkle in ground walnuts and pour in water or broth. Bring mixture to a boil, reduce heat to low, cover and simmer for 30 minutes, stirring occasionally.
06 - Add pomegranate molasses and sugar if using. Simmer uncovered for an additional 30 to 40 minutes, stirring frequently, until the sauce thickens and chicken is tender. Adjust seasoning as needed.
07 - Serve immediately over steamed basmati rice.
