Ingredients:

  • 2 lbs (900g) boneless, skinless chicken thighs, cut into 2-inch pieces
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely chopped
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp ground turmeric
  • 3 cups (300g) walnuts, finely ground (about 10 oz or 280g whole walnuts)
  • 4 cups (950ml) chicken broth, low sodium
  • ½ cup (120ml) pomegranate molasses (adjust to taste)
  • 2 tbsp granulated sugar (adjust to taste)
  • Pinch of saffron threads, bloomed in 2 tbsp hot water (optional)

Instructions:

  1. Season chicken with salt, pepper, and turmeric.
  2. Heat olive oil in a Dutch oven. Sauté onion until softened and translucent.
  3. Add the chicken pieces and brown on all sides. Don’t overcrowd the pot; work in batches if necessary. Remove the chicken from the pot and set aside.
  4. Add the ground walnuts to the pot. Stir frequently over medium heat until fragrant and slightly toasted.
  5. Gradually pour in the chicken broth, stirring constantly to prevent lumps. Add pomegranate molasses and sugar. Bring to a simmer.
  6. Add the browned chicken back to the pot.
  7. Reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the chicken is very tender and the sauce has thickened to a velvety consistency. Stir occasionally to prevent sticking.
  8. Taste and adjust seasoning with additional pomegranate molasses, sugar, salt, or pepper as needed. Stir in bloomed saffron (if using) during the last 30 minutes of cooking.