Slow-Cooked Chicken Stew with Pomegranate and Walnut Sauce

By AislePrompt Editorial · Published 2026-06-03 · Updated 2026-06-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken slow-cooked in a rich, tangy pomegranate and walnut sauce, infused with Persian spices for a deeply flavorful stew. This Middle Eastern-inspired chicken recipe, ready in about 90 minutes, pairs bone-in chicken thighs, pomegranate molasses, ground walnuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 75 min Serves 4 Middle Eastern cuisine 450 cal/serving

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Ingredients

4 pieces bone-in chicken thighs
1/3 cup pomegranate molasses
1 cup ground walnuts
1 medium, finely chopped onion
3, minced garlic cloves
1 teaspoon turmeric powder
1 cinnamon stick
3 tablespoons vegetable oil
2 cups water
1 1/2 teaspoons salt
1/2 teaspoon black pepper
2 tablespoons, chopped fresh parsley

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Instructions

Step 1: Heat 3 tablespoons vegetable oil in a heavy-bottomed pot over medium heat. Add 1 medium finely chopped onion and sauté for 5 minutes until translucent and fragrant.
Step 2: Add 3 minced garlic cloves, 1 teaspoon turmeric powder, and 1 cinnamon stick; cook for 1 minute, stirring frequently to release the spices' aromas.
Step 3: Add 4 bone-in chicken thighs to the pot, searing on each side for 4 minutes until lightly browned.
Step 4: Stir in 1 cup ground walnuts and 1/3 cup pomegranate molasses, coating the chicken evenly.
Step 5: Pour in 2 cups water, season with 1 1/2 teaspoons salt and 1/2 teaspoon black pepper. Bring to a gentle simmer, cover, and reduce heat to low.
Step 6: Let the stew cook slowly for 1 hour and 15 minutes, stirring occasionally, until the chicken is tender and the sauce thickens to a rich consistency.
Step 7: Remove the cinnamon stick, sprinkle with 2 tablespoons chopped fresh parsley, and serve hot with rice or flatbread.