# What You’ll Need:
→ 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 to 2 tablespoons sugar, optional and to taste
# Step-by-Step Guide:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Let cool, then finely grind in a food processor until coarse sand texture.
02 - Heat vegetable oil in a large pot over medium heat. Sauté onion until soft and golden, about 8 minutes. Add minced garlic and cook 1 minute more.
03 - Stir in ground turmeric and cinnamon, cooking for 30 seconds until fragrant.
04 - Add chicken thighs, season with salt and black pepper, then brown lightly on both sides for 4 to 5 minutes.
05 - Sprinkle in ground walnuts, pour in 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 sugar if using. Continue simmering uncovered for another 30 to 40 minutes, stirring frequently until sauce thickens and chicken is tender. Adjust seasoning to taste.
07 - Serve hot, ideally over steamed basmati rice.
