About this recipe
The sauce thickens entirely from the oil released by the ground walnuts as they cook down over an hour, which is why it needs constant low heat and patience. It goes from beige to deep brown as it develops. Balance the sourness with sugar at the end, tasting as you go, because pomegranate molasses varies enormously between brands.
Ingredients
- 1000 g chicken thighsbone-in, skin removed
- 80 g pomegranate seedsto serve
- 2 tsp fine sea salt
- 2 tbsp soft brown sugarto taste
- 0.25 tsp saffron threadssteeped in 3 tbsp hot water