# Components:
→ 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 (720 ml)
→ Condiments
06 - 1/2 cup pomegranate molasses (100 ml)
→ 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 and to taste
# Directions:
01 - Toast the walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then finely grind in a food processor until coarse and sandy in texture.
02 - Heat vegetable oil in a large pot over medium heat. Cook finely chopped onion until softened and golden, approximately 8 minutes. Add minced garlic and cook for an additional minute.
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 for 4 to 5 minutes.
05 - Sprinkle in the ground walnuts and pour in water or chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
06 - Incorporate pomegranate molasses and sugar, if using. Continue simmering uncovered over low heat for 30 to 40 minutes, stirring frequently until sauce thickens and chicken is tender. Adjust seasoning with salt and sugar to balance flavors.
07 - Serve the stew hot over steamed basmati rice.
