Chicken Persia

• 1 cup walnuts, finely chopped
• 2 lbs chicken pieces, thighs bone-in would be best
• 2 tablespoons olive oil
• 1 medium white onion
• 2 -3 cups chicken stock
• 1 large lemon, juice of

1. In a pan, brown the chicken pieces in oil and set aside.
2. Saute the onions until soft, add the walnuts and saute for about a minute (make sure the nuts DO NOT BURN).
3. Add the stock and scrape the pan.
4. add the browned chicken and lemon juice.
5. simmer on medium for about 30-35 minutes with a lid on the pan.
6. Take the lid off the pan and turn up the stove to high for a couple minutes to reduce the sauce if it's still too thin.

walnuts, chicken, olive oil, white onion, chicken, lemon

Taken from www.food.com/recipe/chicken-persia-290593 (may not work)