# What You'll Need:
→ Poultry
01 - 6 bone-in, skinless chicken thighs (approximately 1.76 lbs)
→ 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 (approximately 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, adjust to taste)
# Method:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Let cool, then process in a food processor until coarse and sandy.
02 - Heat vegetable oil in a large pot over medium heat. Sauté chopped onion until soft and golden, about 8 minutes. Add minced garlic and cook for 1 additional minute.
03 - Stir in ground turmeric and cinnamon; cook for 30 seconds until aromatic.
04 - Add chicken thighs to pot, season with salt and black pepper, and brown lightly on both sides for 4 to 5 minutes.
05 - Sprinkle in ground walnuts and pour in water or broth. Bring to a boil, then reduce heat to low. Cover and simmer for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and optional sugar. Continue simmering uncovered for 30 to 40 minutes, stirring frequently, until sauce thickens and chicken is tender. Adjust seasoning with salt and sugar as needed.
07 - Serve hot, preferably over steamed basmati rice.
