# What You'll Need:
→ 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 (24 fl oz)
→ Condiments
06 - 1/2 cup pomegranate molasses (approx. 3.4 fl oz)
→ 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 additional to taste
→ Sweetener
12 - 1 to 2 tablespoons sugar, optional
# Method Steps:
01 - Toast the 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 the texture resembles coarse sand.
02 - Heat vegetable oil in a large pot over medium heat. Sauté the chopped onion until soft and golden, about 8 minutes. Add minced garlic and cook for an additional minute.
03 - Stir in ground turmeric and cinnamon, cooking for 30 seconds until fragrant.
04 - Add chicken thighs to the pot. Season with salt and black pepper, then brown lightly on both sides for approximately 4 to 5 minutes.
05 - Sprinkle the ground walnuts into the pot. Pour in water or unsalted 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 an additional 30 to 40 minutes, stirring frequently, until the sauce thickens and the chicken becomes very tender. Adjust salt and sugar to taste.
07 - Serve hot, ideally over steamed basmati rice.
