- 2 large yellow onions, chopped
- 2 tbsp. unsalted butter
- 3 tbsp. olive oil
- 5 tbsp. pomegranate molasses
- 1/2 lb. walnuts
- 2 lbs. boneless skinless chicken thighs and/or breasts cut into pieces.
- 2 cups chicken stock
- 2 tbsp. sugar
- ½ tsp. turmeric
- ¼ tsp. cinnamon
- ¼ tsp. ground nutmeg
- ¼ tsp. ground black pepper
- Toast and grind the walnuts. Once toasted, remove from heat and allow to cool. Once cool enough to handle, crush with a rolling pin until finely ground.
- Heat the butter and oil in a large pan and cook the chicken pieces until golden brown. Once cooked remove from the pan and leave to cool.
- Add more butter and oil to the pan and saute the chopped onions, stirring occasionally to lift any brown bits from the bottom of the pan.
- Return the chicken pieces to the pan and cover with stock. Bring to the boil before reducing the heat. Allow to simmer gently for 30 minutes.
- Stir in the ground walnuts, pomegranate molasses, sugar, and spices. Cover and cook on very low heat for another hour, stirring occasionally to prevent the walnuts from sticking to the bottom of the pan.
- Remove from the heat to add salt and pepper to taste. Serve garnished with pomegranate seeds.