# Ingredients:
→ Chicken
01 - 1.75 lbs bone-in, skinless chicken thighs
02 - 1 tsp salt
03 - 1/2 tsp black pepper
→ Walnuts & Aromatics
04 - 2 cups walnuts
05 - 1 large onion, finely chopped
06 - 2 tbsp vegetable oil
→ Sauce & Seasonings
07 - 2 1/2 cups low-sodium chicken broth or water
08 - 2/3 cup pomegranate molasses
09 - 2 tbsp brown sugar (adjust to taste)
10 - 1/2 tsp ground cinnamon
11 - 1/4 tsp ground turmeric
12 - 1/4 tsp ground nutmeg
13 - Salt and pepper, to taste
→ Garnish (optional)
14 - Pomegranate seeds
15 - Fresh parsley or cilantro, chopped
# Instructions:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes, stirring frequently until golden and fragrant. Cool slightly, then grind finely using a food processor.
02 - Heat vegetable oil in a large pot or Dutch oven over medium heat. Add the finely chopped onion and sauté for 6 to 8 minutes until softened and golden.
03 - Add the ground walnuts to the onions and cook, stirring frequently, for 5 minutes until the mixture darkens and releases oils.
04 - Add chicken thighs to the pot. Season with salt, pepper, cinnamon, turmeric, and nutmeg. Sear for 3 to 4 minutes per side until lightly browned.
05 - Pour in the chicken broth, scraping up any browned bits from the pot. Bring to a simmer.
06 - Stir in pomegranate molasses and brown sugar. Cover the pot, reduce heat to low, and simmer gently for 55 to 65 minutes, stirring occasionally, until chicken is tender and sauce thickens.
07 - Taste the stew and adjust salt, pepper, sugar, or pomegranate molasses as needed to balance sweetness and tartness.
08 - Serve hot, garnished with pomegranate seeds and chopped herbs if desired. Traditionally accompanied by steamed basmati rice.
