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Ingredients
  • 1 ½ cups walnut halves, toasted
  • 6 large skinless, bone-in chicken thighs (2 ½ to 3 pounds)
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, sliced
  • ¼ cup water
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon saffron
  • ⅛ teaspoon ground cardamom
  • 1 cup low-sodium chicken broth
  • ⅓ cup pomegranate molasses (see Tips)
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • ¼ cup Pomegranate seeds & chopped fresh parsley for garnish
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