Persian Walnut & Pomegranate Chicken

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

4.8

(13)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the sauce

2 cups raw walnut halves
½ cup pomegranate molasses
2 cups low-sodium chicken broth
3 tbsp honey
½ tsp ground turmeric
½ tsp ground cinnamon
¼ tsp ground black pepper

For the chicken

8 bone-in, skin-on chicken thighs (about 3 ½ lb total)
1 tsp ground turmeric
1.500 tsp kosher salt
½ tsp ground black pepper
2 tbsp extra virgin olive oil
1 large yellow onion, finely diced

For serving

pomegranate arils, for serving (optional)
fresh flat-leaf parsley, roughly chopped, for serving (optional)

Instructions

1
Toast the walnuts in a dry 12-inch skillet over medium heat, stirring frequently, until fragrant and a shade darker, about 5–6 minutes — watch closely, as they can burn quickly. Transfer to a plate and let cool for 5 minutes.
2
Transfer the cooled walnuts to a food processor and pulse until finely ground to a coarse, sandy texture — about 20 one-second pulses. Do not over-process into a paste.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!