Persian Pomegranate Walnut Chicken

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 yellow onion, finely chopped
• 2 cups walnuts
• 2 cups low-sodium chicken broth
• 1/3 cup pomegranate molasses
• 1 tbsp honey
• 1/2 tsp ground cinnamon
• 1/4 tsp ground turmeric
• 1/2 cup pomegranate arils
• Cooked rice, for serving
• Kosher salt and black pepper

Steps

1. Toast the walnuts in a dry Dutch oven for 4 minutes, cool slightly, then pulse until finely ground.
2. Season the chicken and brown it in oil for 3 minutes per side; transfer to a plate.
3. Cook the onion until soft, then stir in walnuts, broth, pomegranate molasses, honey, cinnamon and turmeric.
4. Return the chicken and simmer partly covered until tender and 165°F, 30 to 35 minutes.
5. Adjust the sweet-tart balance, garnish with pomegranate arils and serve with rice.

Allergen note: Contains tree nuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.