Eggless Persian Walnut & Pomegranate Chicken
Total time1 hr 35 min
Prep time20 min
Cook time1 hr 15 min
4.8(13)
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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.
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