👨‍🍳 Instruktioner

1. 1

   Cut the chicken thighs into bite-sized pieces. Season with salt and pepper.

   💡 Proffstips: Cutting the chicken into smaller pieces ensures it cooks evenly and is easy to eat with the sauce.
2. 2

   Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and sear until golden brown on all sides and cooked through. Remove chicken from the skillet and set aside.

   💡 Proffstips: Don't overcrowd the pan; cook chicken in batches if necessary to achieve a good sear.
3. 3

   In the same skillet, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic, ground coriander, and ground fenugreek. Cook for 1 minute until fragrant.

   💡 Proffstips: Sautéing the aromatics in the same skillet captures the chicken's flavorful drippings.
4. 4

   Stir in the finely ground walnuts and cook for 1-2 minutes, stirring constantly, until lightly toasted.

   💡 Proffstips: Toasting the walnuts enhances their nutty flavor.
5. 5

   Gradually whisk in the chicken broth and pomegranate molasses until a smooth sauce forms. Bring to a gentle simmer.

   💡 Proffstips: Add the broth slowly to avoid lumps when incorporating the walnuts and molasses.
6. 6

   Return the cooked chicken to the skillet with the sauce. Stir to coat the chicken evenly. Cook for another 5 minutes, allowing the flavors to meld and the sauce to thicken slightly.

   💡 Proffstips: Simmering the chicken in the sauce infuses it with flavor.
7. 7

   Stir in most of the chopped cilantro. Season with salt and pepper to taste. Remove from heat.

   💡 Proffstips: Adding fresh herbs at the end preserves their bright flavor.
8. 8

   Serve the chicken with the walnut-pomegranate sauce. Garnish with fresh pomegranate seeds and the remaining cilantro.

   💡 Proffstips: This dish is excellent served with rice, ghomi, or crusty bread.