Categories: Chicken

Ingredients

• 1 1/2 cups walnut halves, toasted
• 6 large skinless, bone-in chicken thighs (2 1/2-3 lbs)
• 3/4 tsp salt, divided
• 1/4 tsp black pepper
• 1 tbsp. olive oil
• 1 large onion, sliced
• 1/4 cup water
• 1/4 tsp ground cinnamon
• 1/4 tsp saffron
• 1/8 tsp ground cardamom
• 1 cup chicken broth
• 1/3 cup pomegranate molasses
• 2 tbsp. honey
• 1 tbsp. lemon juice
• Pomegranate seeds and chopped fresh parsley, for garnish

Directions

1. Pulse walnuts in a food processor until coarsely ground.

2. Sprinkle chicken with 1/2 tsp salt and pepper. Heat oil in a large pot over medium-high heat. Add the chicken and cook until browned, 4-6 minutes. Remove to a plate.

3. Reduce heat to medium. Add onion and water to the pot; cook, stirring and scraping up any browned bits, until the onion is lightly brown and soft, about 5 minutes. Add cinnamon, saffron and cardamom and cook, stirring, for 30 seconds. Add the walnuts, broth, pomegranate molasses and honey. Bring to a boil.

4. Return the chicken to the pot and turn to coat with sauce. Reduce the heat to maintain a simmer. Partially cover and cook until cooked through, 15-20 minutes. Remove the chicken to a clean plate; keep warm.

5. Add lemon juice and the remaining 1/4 tsp salt to the sauce. Bring to a boil and cook, stirring often, until reduce by about one-third, 3-5 minutes. Serve the chicken with the sauce, garnished with pomegranate seeds and parsley.

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