Pomegranate-Walnut Braised Chicken

The walnut and pomegranate juice combine to create a delicious, complex flavor.

Ingredients

2.5 cups walnuts

2.5 pounds bone-in chicken thighs (I would recommend doublin this)

2 tsp coriander

1/4 tsp cinnamon

2.5 tsp kosher salt, divided

1/2 tsp black pepper

3 cups pomegranate juice

4.5 dates (I didn't use these)

3 cups onion

Instructions

1. Rub chicken with coriander, cinnamon, 1.5 tsp kosher salt, and 1/2 tsp pepper.

2. Brown chicken 2 minutes per side. Remove.

3. Reduce pomegranate juice and dates by half. Remove from heat.

4. Toast walnuts at 375 degrees for less than 8 minutes. (Last time, I toasted them for 8 minutes, and it was a bit too much).

5. Grind them into meal, with a few walnut chunks

6. Saute onions with remaining 1 tsp salt. Cook until golden.

7. Add reduced pomegranate juice, toasted walnuts, and chicken. Cook on low until cooked through (about 20 minutes).

Inspired by Aida Mollenkamp

Notes: A bit tart. Walnut meal and pomegranate juice combine into a great texture. The crunch of a few walnut pieces also tastes good with it.