• 2 cups walnuts, ground
  • 2 pounds boneless, skinless chicken thighs (if preferred, use skin-on)
  • 2 ½ teaspoons salt, divided
  • 1 teaspoon pepper
  • 3 tablespoons olive oil plus 1 tablespoon salted butter (divided)
  • 2 sweet yellow onions, diced
  • 4 teaspoons minced garlic
  • 1 teaspoon turmeric
  • 1 teaspoon cumin
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 cup pomegranate juice
  • 1 tablespoon molasses
  • 2 tablespoons maple syrup
  • 2 cups chicken stock or broth
  • 1 cup pomegranate seeds, for garnish
  • Zest from one orange, for garnish


Season chicken thighs with 1 teaspoon each salt and pepper.

Heat a large, shallow stock pot over medium-low heat and toast the ground walnuts about five minutes, stirring gently, until golden.

Scoop toasted walnuts on a plate to cool.

Wipe out pot and add 2 tablespoons olive oil and chicken thighs; cook until golden brown.

Remove chicken and set aside.

Add remaining tablespoon olive oil and butter to pan, still over medium heat.

Saute onions and cook until translucent, about 5-6 minutes.

Add garlic and spices and cook for 3-4 minutes or until fragrant.

Add pomegranate juice, molasses, and maple syrup, and bring to a low boil.

Stir for 3-5 minutes or until mixture just starts to thicken.

Stir in broth, scraping bits from bottom of pan, and add remaining 2 teaspoons salt, the seared chicken, and ground walnuts; bring back to a boil.

Cover and reduce heat to low;  simmer 45 minutes, covered, or until stew has thickened.

(Remove cover and gently stir every 10 minutes or so to prevent sticking.)

To serve: top with fresh pomegranate seeds and orange zest and serve alone or over cauliflower rice.

Recipe provided by Angela Sackett of EverydayWelcome.com.