Persian
✤8 oz (226g) walnut halves/pieces
✤1/4 cup cold water
✤1 ½ large yellow onion, sliced thin
✤3 tbsp vegetable oil
✤2 lbs boneless, skinless chicken thighs
✤1/4 tsp salt
✤1/4 tsp black pepper
✤1 cup pomegranate concentrate
✤ Pomegranate seeds for garnish
❖Add the walnuts to a food processor or strong blender and process until finely ground. Add the cold water and continue processing until it becomes a beige colored paste.
❖In a large heavy-bottom stock pot, heat the oil, then fry the sliced onions until very golden brown. Remove from the pot and set aside.
❖Add the chicken to the pot evenly along the bottom. Brown for a couple minutes, then rotate the pieces, and layer the onions back on top. Spoon the walnut paste evenly over the onions and sprinkle with salt & pepper. Drizzle the pomegranate concentrate over all of the ingredients. Stir well to combine, then bring to a boil over medium-low heat. Avoid high heat which will cause the sauce to stick or burn. This sauce can burn very quickly so keep an eye on it.
❖Reduce heat to low, cover pot and simmer for 90 minutes, until sauce has thickened and chicken is fork tender. Make sure to stir every 10-15 minutes so the sauce doesn’t stick. If sauce hasn’t thickened after the 90 minutes, uncover and keep pot on heat for 10 minutes.
❖Garnish with the pomegranate seeds.
