👨‍🍳 作り方

1. 1

   Pat the chicken thighs dry and season generously with salt and pepper.

   💡 プロのコツ: Ensuring the chicken is dry helps achieve a better sear.
2. 2

   Heat vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Sear the chicken thighs, skin-side down, until golden brown and crispy, about 5-7 minutes per side. Remove chicken and set aside.

   ⏱️ 10-14 minutes

   💡 プロのコツ: Don't overcrowd the pan; sear in batches if necessary.
3. 3

   Add the sliced onions to the same pot and sauté until softened and lightly browned, about 8-10 minutes.

   ⏱️ 10 minutes

   💡 プロのコツ: Scrape up any browned bits from the bottom of the pot.
4. 4

   Stir in the minced garlic and ground coriander, cooking for another minute until fragrant.

   ⏱️ 1 minute
5. 5

   Return the chicken to the pot. Add the pomegranate molasses, ground walnuts, and red pepper flakes. Pour in enough water to come halfway up the chicken.

   💡 プロのコツ: Adjust red pepper flakes to your spice preference.
6. 6

   Bring the liquid to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is tender and cooked through.

   ⏱️ 35 minutes

   💡 プロのコツ: The sauce should thicken slightly.
7. 7

   Stir in most of the chopped cilantro, parsley, and dill, reserving some for garnish. Season with additional salt and pepper to taste.

   💡 プロのコツ: Adding herbs towards the end preserves their fresh flavor.
8. 8

   Serve the chicken hot, spooning the sauce over it. Garnish with fresh pomegranate seeds and the remaining herbs.