# What You’ll Need:
→ Proteins
01 - 4 bone-in, skinless chicken thighs (2 lbs)
→ Nuts
02 - 2 cups walnut halves or pieces
→ Vegetables & Aromatics
03 - 1 large yellow onion, finely chopped
04 - 2 cloves garlic, minced
→ Liquids & Condiments
05 - 2 cups chicken stock
06 - ½ cup pomegranate molasses
07 - 1 tablespoon honey or sugar (optional)
08 - 2 tablespoons vegetable oil
09 - Salt and freshly ground black pepper, to taste
→ Spices
10 - ½ teaspoon ground cinnamon
11 - ¼ teaspoon ground turmeric
12 - ¼ teaspoon ground black pepper
# How To Make:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant and lightly golden. Allow to cool, then grind to a coarse paste using a food processor or mortar and pestle.
02 - Heat 1 tablespoon vegetable oil in a heavy-bottomed pot over medium heat. Brown chicken thighs on both sides, approximately 3 to 4 minutes per side. Remove and set aside.
03 - Add remaining oil to the pot. Sauté chopped onion for 5 to 7 minutes until soft and golden. Stir in garlic, cinnamon, turmeric, and black pepper; cook for 1 minute until aromatic.
04 - Add ground walnuts and cook for 2 to 3 minutes, stirring constantly to avoid sticking.
05 - Pour in chicken stock while scraping browned bits from the bottom. Return chicken thighs to the pot.
06 - Add pomegranate molasses and honey (if using). Season with salt and pepper. Bring to a gentle simmer.
07 - Cover and cook over low heat for 1 hour, stirring occasionally to prevent sticking. Add a splash of water if sauce thickens excessively.
08 - Taste and adjust seasoning, sweetness, or tartness by adding more pomegranate molasses or honey as desired.
09 - Serve hot, garnished with pomegranate seeds and chopped fresh parsley or cilantro, alongside steamed basmati rice.
