# 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 - 1–2 tablespoons sugar, optional and to taste
# Directions:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then pulse in a food processor until coarse sand consistency is achieved.
02 - Heat vegetable oil in a large pot over medium heat. Cook the chopped onion until softened and golden, about 8 minutes. Add minced garlic and cook for an additional minute.
03 - Incorporate ground turmeric and cinnamon into the pot, cooking for 30 seconds until fragrant.
04 - Add chicken thighs to the pot, season with salt and black pepper, and brown lightly on both sides for 4 to 5 minutes.
05 - Sprinkle the ground walnuts over the chicken, pour in the water or broth, bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and optional sugar. Simmer uncovered for 30 to 40 minutes, stirring frequently, until sauce thickens and chicken is tender. Adjust seasoning to taste.
07 - Serve hot with steamed basmati rice.
