- 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.