Ingredients
2 tsp olive oil
1 1/2 pounds chicken thighs
1 tbsp cumin
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp turmeric
1 medium onion, chopped
1/4 cup walnuts, ground into a paste
1 cup pomegranate juice
Preparation
Heat oil in a large nonstick skillet. Brown chicken thighs on both sides and transfer to a plate. Add spices and chopped onion to skillet, and cook until onion has softened. Return chicken to skillet; add walnut paste and pomegranate juice. Simmer for 20 minutes, until chicken is cooked and sauce has reduced and thickened slightly.
