# What You Need:
→ Poultry
01 - 6 bone-in, skinless chicken thighs (approximately 28 oz)
→ Nuts
02 - 1 1/2 cups walnut halves or pieces (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 additional to taste
→ Sweetener
12 - 1 to 2 tablespoons sugar, optional and adjusted to taste
# How To Make:
01 - Toast walnuts in a dry skillet over medium heat for 5 to 7 minutes until fragrant. Allow to cool, then pulse in a food processor until coarse and sandy in texture.
02 - Heat vegetable oil in a large pot over medium heat. Sauté finely chopped onion until soft and golden, about 8 minutes. Add minced garlic and cook for an additional minute.
03 - Incorporate ground turmeric and cinnamon, stirring continuously for 30 seconds until the spices release their aroma.
04 - Add chicken thighs to the pot, season with salt and pepper, and brown lightly on both sides for approximately 4 to 5 minutes.
05 - Sprinkle in the ground walnuts and pour in water or chicken broth. Bring mixture to a boil, reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
06 - Stir in pomegranate molasses and optional sugar. Continue simmering uncovered for 30 to 40 minutes, stirring regularly, until the sauce thickens and chicken becomes tender. Adjust seasoning with salt and sugar as needed.
07 - Serve the stew hot, ideally accompanied by steamed basmati rice.
