Persian Inspired Chicken and Walnuts
Instructions:
- 3 tablespoons unsalted butter
- 3 pounds bone-in skin-on or skinless chicken thighs
- 1â„2 teaspoon ground cinnamon
- 1â„2 teaspoon freshly ground black pepper
- 1 large onion, chopped
- 11â„4 cups fi nely chopped walnut pieces
- 2 cups chicken broth
- 3 tablespoons pomegranate molasses
- 2 tablespoons tomato paste
- 11â„2 tablespoons lemon juice
- 1 teaspoon salt
- Position the rack in the oven so a large pot or a Dutch oven can fi t comfortably in it. Preheat the oven to 350°F.
- Melt the butter in a Dutch oven, large pot, or oven casserole. Season the chicken with cinnamon and pepper; slip the thighs into the pan. Cook until browned on both sides, turning occasionally, about 10 minutes, Transfer to a plate and set aside.
- Add the onion and cook, stirring frequently, until soft and translucent, about 3 minutes.
- Stir in the walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
- Pour in the broth, scrape up any browned bits on the bottom of the pan with a wooden spoon, and then stir in the pomegranate molasses, tomato paste, and lemon juice. Bring the sauce to a simmer, then return the thighs and any accumulated juices to the pan.
- Cover and bake until the meat is quite tender and the sauce is bubbling, stirring once in a while, about 1 hour and 15 minutes. Season with salt and let stand at room temperature, covered, for 5 minutes before serving.
- Variations:
- Substitute 3 medium shallots, chopped, for the onion.
- Add 3 garlic cloves, minced, with the walnuts.
- For a curried variation, add 2 teaspoons curry powder with the broth, then substitute 2 tablespoons tamarind paste for the pomegranate molasses.