# What You Need:
→ Poultry
01 - 6 bone-in, skinless chicken thighs (approximately 28 oz)
→ Nuts
02 - 1 1/2 cups walnut halves or pieces (approximately 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 more to taste
→ Sweetener
12 - 1 to 2 tablespoons sugar, optional and adjustable to taste
# How to Make:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Let cool and finely grind in a food processor until coarse and sandy in texture.
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 an additional minute.
03 - Stir in ground turmeric and cinnamon, 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 in ground walnuts and pour in water or chicken broth. Bring to a boil, reduce heat to low, cover, and simmer gently for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and sugar if using. Continue simmering uncovered for 30 to 40 minutes, stirring frequently until sauce thickens and chicken becomes tender. Adjust salt and sugar to taste.
07 - Serve hot, traditionally over steamed basmati rice.
