# Ingredients:
→ Poultry
01 - 1.75 lbs bone-in, skinless chicken thighs (about 6 pieces)
→ Nuts
02 - 1 1/2 cups walnut halves or pieces
→ 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 tbsp vegetable oil
→ Spices
08 - 1/2 tsp ground turmeric
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp ground black pepper
11 - 1/2 tsp salt, plus more to taste
→ Sweetener
12 - 1–2 tbsp sugar, optional and to taste
# Instructions:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then finely grind using a food processor until coarse sand consistency.
02 - Heat vegetable oil in a large pot over medium heat. Sauté chopped onion for about 8 minutes until soft and golden. Add minced garlic and cook for 1 minute more.
03 - Stir in ground turmeric and cinnamon, cooking for 30 seconds until aromatic.
04 - Add chicken thighs to the pot, season with salt and black pepper, and brown lightly on both sides, about 4 to 5 minutes.
05 - Sprinkle in ground walnuts and pour in water or chicken broth. Bring to a boil, then lower heat, cover, and simmer for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and sugar (if using). Simmer uncovered for an additional 30 to 40 minutes, stirring often, until sauce thickens and chicken is tender. Adjust seasoning with salt and sugar to taste.
07 - Serve hot over steamed basmati rice or preferred grain.
