Low Sodium Persian Walnut & Pomegranate Chicken

Total time1 hr 35 min

Prep time20 min

Cook time1 hr 15 min

Low Sodium Persian Walnut & Pomegranate Chicken

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Ingredients

4 servings

For the sauce

2 cups raw walnut halves
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts
See all
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
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
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.

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